Chickpea Potato Curry with Peas from I Can Cook Vegan by Isa Chandra Moskowitz

Ingredients

• 4 cloves garlic, minced
• 1 tablespoon coconut oil
• 1½ cups (210 g) trimmed and peeled medium-dice shallots
• 3 cups (720 ml) vegetable broth
• ¼ teaspoon red pepper flakes
• 2 tablespoons mild curry powder
• 2 teaspoons ground cumin
• 1 tablespoon minced fresh ginger
• ¼ cup (10 g) chopped fresh cilantro, plus extra for garnish
• 1 (15-ounce/440 ml) can full-fat coconut milk
• 1 cup (135 g) frozen peas
• 1 (15-ounce/425 g) can chickpeas, drained and rinsed, or 1½ cups (240 g) cooked chickpeas
• 1 large carrot, peeled and sliced on a bias ¼ inch (6 mm) thick
• 12 ounces Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes
• 1 tablespoon agave
• 1 teaspoon salt