This potato and chickpea curry is all wholesome and good for you. Believe it or not, potatoes are a great source of vitamin C and many minerals like potassium, manganese, and phosphorus. But chickpeas are rich in vitamins B, filled with fiber and a good source of iron.
Potato and Chickpea Curry [Vegan]
- 4 medium-sized potatoes
- 1 cup cooked chickpeas
- 1 can diced tomatoes
- 1 can full-fat coconut milk
- 1 onion
- 3 large garlic cloves
- 1 chili pepper, finely chopped (or 1/2 chili pepper if you’re not a fan of spicy food)
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 3 bay leaves
- fresh spring onions for garnishing
- olive oil for cooking
- Heat a large pan over medium heat and add some olive oil. When the oil is hot, add mustard and cumin seeds. Fry the spices for a few minutes until cumin changes the color. Be very careful not to burn them!
- While the spices are frying, finely chop the onion and add to the pan (after the cumin and mustard seeds have cooked). Then finely chop the garlic and add to the pan. Sautee for 5 minutes until the onion becomes translucent.
- Add a can of diced tomatoes and stir in the rest of the spices – chopped chili pepper, whole bay leaves, turmeric, garam masala, and salt. Let it sauté for 3 minutes.
- Peel the potatoes and chop them into bite-size pieces (see in the photo above).
- Add the chopped potatoes to the pan, stir well until they’re evenly coated with the tomatoes. Lastly, add the coconut milk, stir well and let it cook for 15 minutes.
- Add the chickpeas, stir well and let it cook for additional 15 to 20 minutes until the potatoes are fork tender. Turn off the heat and allow the curry to sit in the pan for 10 more minutes – it’ll thicken up and become very creamy.
- Garnish with fresh spring onions and serve.