Description
Indulge in the comforting flavors of Vegan Potato and Chickpea Curry, a delightful dish that combines creamy potatoes, hearty chickpeas, and aromatic spices. This curry is not only easy to prepare but also fills your kitchen with mouthwatering aromas that will draw everyone to the table. Perfect for weeknight dinners or gatherings with friends, this vibrant dish is sure to impress.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 4 medium potatoes (about 500g), diced
- 1 can (400g) canned chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 can (400ml) full-fat coconut milk
- Salt to taste
- Fresh spinach (optional), for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
- Add garlic and ginger; cook until fragrant.
- Stir in cumin, coriander, and turmeric; toast for about 30 seconds.
- Mix in diced potatoes and chickpeas, then add vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer covered for 20 minutes until potatoes are tender.
- Stir in coconut milk; simmer uncovered for another 10 minutes.
- Fold in fresh spinach just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 367
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg