Description
A simple, flavorful vegetarian curry featuring chickpeas and potatoes in a spicy sauce.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to heat preference)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 medium potatoes, peeled and cubed (about 1 inch pieces)
- 1 cup vegetable broth
- 1/2 cup full-fat coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
- Pour in the diced tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
- Add the rinsed chickpeas, cubed potatoes, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the coconut milk and salt to taste. Heat through for 2 minutes; do not boil after adding coconut milk.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, mash a few of the potatoes against the side of the pot before adding the coconut milk.
- Serve this curry over basmati rice or with naan bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 14
- Cholesterol: 0
Keywords: spicy, curry, chickpea, potato, vegetarian, vegan, easy, stovetop