Vegan Potato and Chickpea Curry
Delicious saucy and spicy Indian inspired curry chock full of hearty potatoes and chickpeas
Equipment
- wok or large and deep sauté pan
Ingredients
- 1 tsp olive oil
- 3 large yellow potatoes cut in chunks
- 15 oz can chickpeas rinsed and drained
- 3 cloves garlic minced
- ½ red onion diced
- 2 inch nub ginger minced
- 3 compari tomatoes diced
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- ½ tsp garam masala
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 cups water
- black pepper to taste
- ½ tsp crushed red pepper optional
- 3 tbsp cilantro
- 3 tbsp tomato paste
Instructions
- To a deep non-stick pan heat olive oil over medium heat
- Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin browning
- Move potatoes to the side and add onions, garlic and ginger to the pan and cook for 5 minutes before stirring into the potatoes
- Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant
- Make some space in the pan and add the mustard seeds and cumin seeds and cook for 2 minutes before stirring into the aromatic potatoes
- Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and mix into the potatoes
- Add tomatoes and cook for 2-3 minutes until tomatoes release their juices.
- Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork tender and curry gravy has thickened.
- Lastly add cilantro, black pepper and crushed red pepper if using.
Notes
I highly recommend serving it with rice and a minted cucumber, yogurt salad.
Nutrition
Calories: 290kcalCarbohydrates: 55gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1002mgPotassium: 1340mgFiber: 12gSugar: 6gVitamin A: 1351IUVitamin C: 50mgCalcium: 112mgIron: 6mg
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