I found this vegetable curry recipe. It was intended for a crockpot but I made it on the stove. I cut most the ingredients in half but left the spice level the same.
Here’s what I used
1 Tbs garlic infused oil
1 cup carrot diced small
2 medium Yukon gold potatoes cubeD small
1 can chickpeas, drained
1/2 cup green peas
6 oz diced tomato
1.5 cup broth
1/4 c light coconut milk (the stuff in a can, not the stuff in the dairy section)
2 Tbs curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp cardamom
Heat tHe oil, add in potato and carrot and spices and stir a couple minutes. Add everything but the coconut milk and cook on medium/low heat for about 45 min. Stir in the coconut milk.
