Vegan Chickpea and Potato Curry
Vegan Chickpea and Potato Curry is a comforting and flavorful plant-based dish that combines tender potatoes and protein-rich chickpeas in a rich and aromatic curry sauce. This dish is not only delicious but also quick and easy to make, making it an ideal choice for a weeknight dinner or meal prep.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika (optional, for added color)
- 1/4 teaspoon cayenne pepper (adjust to taste, for spiciness)
- 2 medium-sized potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish (optional)
INSTRUCTIONS
Prepare the Curry Base:
Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
2. Add Spices:
- Add the curry powder, ground cumin, ground coriander, ground turmeric, paprika (if using), and cayenne pepper (adjust to your preferred level of spiciness). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
3. Add Potatoes and Tomatoes:
Add the diced potatoes to the skillet and stir to coat them with the spice mixture. Cook for 2-3 minutes.
Pour in the diced tomatoes (with their juice) and stir to combine.
4. Simmer:
- Reduce the heat to low, cover the skillet or saucepan, and simmer for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
5. Add Chickpeas and Coconut Milk:
Add the drained and rinsed chickpeas to the curry. Pour in the coconut milk and stir well.
Continue to simmer for an additional 5-10 minutes, allowing the flavors to meld together.
6. Season and Garnish:
Season the curry with salt and black pepper to taste. Adjust the seasonings if needed.
Garnish with fresh cilantro leaves, if desired.
7. Serve:
- Serve your Vegan Chickpea and Potato Curry hot over cooked rice, quinoa, or with naan bread.
TIPS
Adjust the level of spiciness by adding more or less cayenne pepper or by using a milder curry powder.
You can customize this curry by adding other vegetables such as spinach, peas, or bell peppers.
Feel free to substitute sweet potatoes for regular potatoes for a different flavor profile.
If you prefer a thicker curry, you can mash some of the potatoes and chickpeas with the back of a spoon to create a creamier texture.
NUTRITION VALUE
- Calories: Approximately 300-350
- Carbohydrates: 35-40g
- Protein: 8-10g
- Fat: 16-18g
- Fiber: 6-8g
- Sugar: 4-6g
