Description
A simple and flavorful chickpea and potato curry, perfect for a quick and easy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 pound potatoes, peeled and cubed
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in cumin, coriander, turmeric, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
- Pour in the diced tomatoes and their juices, chickpeas, potatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in coconut milk and cook for another 5 minutes, until heated through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, add more cayenne pepper or a chopped fresh chili pepper with the garlic and ginger.
- You can substitute sweet potatoes for regular potatoes.
- Serve with rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired