Chickpea and Potato Curry

35 mins
Serves 1
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Directions

  1. 1Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and saute for 3-4 minutes until golden.
  2. 2Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and saute for 3-4 minutes until golden.
  3. 3Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and saute for 3-4 minutes until golden.
  4. 4Add minced garlic and ginger, saute for 30 seconds. Add spices (except garam masala) and saute for another 30 seconds, stirring frequently.
  5. 5Add minced garlic and ginger, saute for 30 seconds. Add spices (except garam masala) and saute for another 30 seconds, stirring frequently.
  6. 6Add minced garlic and ginger, saute for 30 seconds. Add spices (except garam masala) and saute for another 30 seconds, stirring frequently.
  7. 7Add 1 cup of vegetable broth, stir to scrape browned bits from the bottom. Add remaining broth, potatoes, chickpeas, salt, and pepper.
  8. 8Add 1 cup of vegetable broth, stir to scrape browned bits from the bottom. Add remaining broth, potatoes, chickpeas, salt, and pepper.
  9. 9Add 1 cup of vegetable broth, stir to scrape browned bits from the bottom. Add remaining broth, potatoes, chickpeas, salt, and pepper.
  10. 10Add crushed tomatoes. Bring to a boil, then simmer over medium-low heat for 30-35 minutes until potatoes are cooked and curry has thickened.
  11. 11Add crushed tomatoes. Bring to a boil, then simmer over medium-low heat for 30-35 minutes until potatoes are cooked and curry has thickened.
  12. 12Add crushed tomatoes. Bring to a boil, then simmer over medium-low heat for 30-35 minutes until potatoes are cooked and curry has thickened.
  13. 13Stir in coconut milk and garam masala. If using, add spinach and cook for 2-3 minutes until wilted.
  14. 14Stir in coconut milk and garam masala. If using, add spinach and cook for 2-3 minutes until wilted.
  15. 15Stir in coconut milk and garam masala. If using, add spinach and cook for 2-3 minutes until wilted.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 medium, finely diced yellow onion
  • 1 medium, finely diced yellow onion
  • 1 medium, finely diced yellow onion
  • 4 cloves, minced garlic
  • 4 cloves, minced garlic
  • 4 cloves, minced garlic
  • 1 tablespoon, minced ginger
  • 1 tablespoon, minced ginger
  • 1 tablespoon, minced ginger
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon red chili flakes
  • 0.5 teaspoon red chili flakes
  • 0.5 teaspoon red chili flakes
  • 2 cups vegetable broth or water
  • 2 cups vegetable broth or water
  • 2 cups vegetable broth or water
  • 2 15 oz cans, drained and rinsed chickpeas
  • 2 15 oz cans, drained and rinsed chickpeas
  • 2 15 oz cans, drained and rinsed chickpeas
  • 2 medium, peeled and chopped potatoes
  • 2 medium, peeled and chopped potatoes
  • 2 medium, peeled and chopped potatoes
  • 1 to taste black pepper
  • 1 to taste black pepper
  • 1 to taste black pepper
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 1 15 oz can, crushed by hand whole peeled tomatoes
  • 1 15 oz can, crushed by hand whole peeled tomatoes
  • 1 15 oz can, crushed by hand whole peeled tomatoes
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 3 cups, optional baby spinach
  • 3 cups, optional baby spinach
  • 3 cups, optional baby spinach

Equipment

large Dutch ovenwooden spoon
Chickpea and Potato Curry | Clip Recipe