Julian's Thai Ginger Curry

Potatoes (10 medium)
Cabbage (1 medium-large cabbage)
Chickpeas (3 cans; 25 oz)
Coconut Milk (2 cans)
Trader Joe's Thai Red Curry Sauce (half bottle)
Canned Tomatoes (to taste)
Water (3-4 cups)
Fresh Ginger (LOTS; to taste)
Garlic (8-10 cloves)
Salt (to taste)
Olive Oil
optional: Indian Spices (depending on the flavor you want!)

Cube and boil potatoes for ~15 minutes, then set aside. While potatoes are boiling, coat large pot with generous amount of olive oil and saute garlic until soft with any desired spices. Add coconut milk and water to pot. Bring to boil, then lower heat to simmer. Add cabbage to pot and let cook covered. Once cabbage is beginning to soften, add potatoes and chickpeas. Peel, chop, and puree ginger in coffee grinder or processor. Add ginger, tomatoes, and Trader Joe's Thai Red Curry Sauce to pot. Let everything cook for about 30 minutes, stirring occasionally. Taste test, and tweak accordingly. Add salt at end to balance flavor.

Servings 10.

Enjoy!