Vegetarian Curry Recipe

1 can garbanzo beans, rinsed
1 can diced tomatoes, undrained
1 large russet potato, peeled and diced
½ cup lentils, cooked in water according to package directions, then drain
1 white onion, diced
1 tbs olive oil
3 tbs Madras curry powder
1 can light coconut milk
¼ tsp crushed red chili flake
¼ tsp salt
water

Saute onion in olive oil. Add curry powder and allow to cook on low heat for 3 minutes. Add all ingredients (except coconut milk) and cook on medium heat for 25 minutes. Add coconut milk and cook for and additional 5 minutes. Serve over jasmine rice.