2 lbs. (cans) precooked garbanzos
2 peeled potatoes, cubed
1/2 c. oil
2 med. onions
Coconut paste
1 tbsp. ginger/garlic paste
Salt/pepper to taste
Curry powder
1 tbsp. curry powder to each 1 lb. veggies; mix into a paste with water

Heat oil in skillet. Add onions, garlic/ginger paste and stir fry until onions slightly brown. Add curry paste. Stir fry for 2-5 minutes, avoid scorching. Add cubed potatoes, stir until coated in curry, 2 minutes.

Add garbanzo beans and coat with curry mixture 2 minutes. Add water or vegetable stock to just cover vegetables. Add coconut cream; stir to mix all spices. Add salt/pepper to taste. Cook/simmer until potatoes are firm but not too soft.