Chickpea and Potato Curry
Directions
- 1Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute until golden.
- 2Add the minced garlic and ginger, and saute.
- 3Add the spices except the garam masala and saute, stirring often.
- 4Add 1 cup of vegetable broth and stir to get any browned bits off the bottom. Add the rest of the vegetable broth, potatoes, chickpeas, salt, and black pepper. Add the crushed whole tomatoes.
- 5Bring to a boil and simmer over medium-low heat until the potatoes are cooked through and the curry has thickened.
- 6Stir in the coconut milk, garam masala, and baby spinach and cook until the spinach has wilted.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 clove garlic, minced
- 1 tbsp ginger, minced
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp red chili flakes
- 2 cup vegetable broth
- 2 15 oz can chickpeas, drained and rinsed
- 2 medium potato, peeled and chopped
- to taste black pepper
- 1/2 tsp sea salt
- 1 15 oz can whole peeled tomatoes, crushed by hand
- 1 can full-fat coconut milk
- 3 cup baby spinach (optional)
Equipment
Dutch oven
Tips
- You can use water instead of vegetable broth.
- Top with fresh cilantro (optional) and serve right away.
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