Potato Chickpea Curry

0 Heat a large skillet with olive oil. Add in garlic and cook at a low heat for 1-2 minutes or until fragrant. Add in curry powder and cook for another minute. 
1 In a small bowl, mix together coconut milk, tomato paste, and almond butter. Stir until fully combined. 
2 Add potatoes to skillet and pour in coconut milk mixture. Bring to a simmer and cook for about 5-7 minutes. 
3 Next add in broccoli and chickpeas. Stir to combine. Bring back to a bowl and then reduce heat to a simmer. Let simmer for about 15-20 minutes. 
4 Remove from heat. Serve over basmati rice with fresh cilantro.