Directions
- 1Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and saute for 3-4 minutes until golden.
- 2Add minced garlic and ginger, saute for 30 seconds. Add spices (except garam masala) and saute for another 30 seconds, stirring frequently.
- 3Add 1 cup of vegetable broth, stir to scrape browned bits from the bottom. Add remaining broth, potatoes, chickpeas, salt, and pepper.
- 4Add crushed tomatoes. Bring to a boil, then simmer over medium-low heat for 30-35 minutes until potatoes are cooked and curry has thickened.
- 5Stir in coconut milk and garam masala. If using, add spinach and cook for 2-3 minutes until wilted.
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 4 cloves, minced garlic
- 1 tablespoon, minced ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red chili flakes
- 2 cups vegetable broth or water
- 2 15 oz cans, drained and rinsed chickpeas
- 2 medium, peeled and chopped potatoes
- 1 to taste black pepper
- 0.5 teaspoon sea salt
- 1 15 oz can, crushed by hand whole peeled tomatoes
- 1 can full-fat coconut milk
- 3 cups, optional baby spinach
Equipment
large Dutch ovenwooden spoon
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