Quick Curry recipe | PCC Community Markets

Ingredients

• 2 tablespoons high-heat cooking oil
• 1/2-inch piece fresh ginger, cut into very thin strips
• 1 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
• 2 or 3 potatoes, cut into 1/2-inch cubes
• 1 head cauliflower, cut into small florets
• 1/2 teaspoon turmeric
• 2 teaspoons coriander powder
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 2 teaspoons sea salt
• 1 tablespoon tomato paste
• 1 to 2 cups coconut milk
• 2 cups garbanzo beans, cooked
• 1/4 cup chopped cilantro