Chickpea and Potato Curry

35 mins
Serves 1
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Directions

  1. 1Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden.
  2. 2Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden.
  3. 3Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden.
  4. 4Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices except the garam masala and saute for 30 more seconds, stirring often.
  5. 5Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices except the garam masala and saute for 30 more seconds, stirring often.
  6. 6Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices except the garam masala and saute for 30 more seconds, stirring often.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Crush the whole tomatoes by hand and add them in as well.
  11. 11Crush the whole tomatoes by hand and add them in as well.
  12. 12Crush the whole tomatoes by hand and add them in as well.
  13. 13Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened.
  14. 14Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened.
  15. 15Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened.
  16. 16Stir the coconut milk, garam masala, and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted.
  17. 17Stir the coconut milk, garam masala, and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted.
  18. 18Stir the coconut milk, garam masala, and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted.
  19. 19Top with fresh cilantro (optional), and serve right away.
  20. 20Top with fresh cilantro (optional), and serve right away.
  21. 21Top with fresh cilantro (optional), and serve right away.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium yellow onion, finely diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon ginger, minced
  • 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 cans (15 oz each) chickpeas, drained and rinsed
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 medium potatoes, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 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 can (15 oz) whole peeled tomatoes, crushed by hand
  • 1 can (15 oz) whole peeled tomatoes, crushed by hand
  • 1 can (15 oz) whole peeled tomatoes, crushed by hand
  • 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 oven