Description
This Chickpea & Potato Curry is a flavorful and comforting dish with a perfect blend of spices, chickpeas, potatoes, and creamy coconut milk. It’s a hearty vegan curry that is easy to make and great for a cozy night in.
Ingredients
Scale
Main Curry:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
Additions:
- 1 (15 oz) can chickpeas (drained and rinsed)
- 2 medium potatoes (peeled and diced)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped cilantro for garnish (optional)
Instructions
- Heat Olive Oil: Heat olive oil in a skillet over medium heat. Sauté onion until softened.
- Add Aromatics: Stir in garlic and ginger, cook until fragrant.
- Spice Mix: Add curry powder, cumin, coriander, turmeric, and cayenne.
- Add Ingredients: Combine chickpeas, potatoes, tomatoes, coconut milk, salt, and pepper.
- Simmer: Cover and simmer for 25–30 minutes until potatoes are tender.
- Adjust Seasoning: Taste and adjust seasoning. Serve hot garnished with cilantro.
Notes
- For extra richness, add yogurt or lime juice.
- Sweet potatoes can be a delicious alternative to regular potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
