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–+ servings

Chickpea And Potato Curry

A hearty and flavorful chickpea and potato curry, perfect for a comforting meal that is both vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups chickpeas cooked or canned
  • 3 medium potatoes cubed
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 can coconut milk
  • 1 cup vegetable broth
For Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice

Method
 

Cooking the Curry
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent.
  2. Stir in the garlic and ginger, and cook for an additional 2 minutes until fragrant.
  3. Add the cubed potatoes, curry powder, turmeric, and cumin. Stir to coat the potatoes with the spices.
  4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Add the chickpeas and cook for 20 minutes or until the potatoes are tender, stirring occasionally.
  6. Once cooked, remove from heat and stir in lime juice and fresh cilantro.
Serving
  1. Serve hot over rice or with naan, garnished with additional cilantro if desired.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 5gSodium: 600mgFiber: 10gSugar: 5g

Notes

For extra heat, add diced chili peppers when sautéing the onions. This dish pairs well with basmati rice or quinoa.

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