Easy, Tasty Chickpea Curry

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1 clove of garlic

1/2 teaspoon peppercorns

1/2 teaspoon coriander seeds

2 tablespoons oil

1 tablespoon curry powder

2 cups stock (chicken or vegetable)

2 cups sliced potatoes

2 cups sliced carrots

2 cups cauliflower florets

1 14-ounce can chopped tomatoes

1 14-ounce can coconut milk

1 14-ounce can chickpeas

2 tablespoons soy sauce

1 tablespoon fish sauce (or vegan fish sauce )

1 tablespoon honey (or agave syrup, for a vegan adaptation)

1/4 cup slivered basil leaves, plus small whole leaves for garnish

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