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 for 3-4 minutes, until golden.
- 2Then, 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.
- 3Add 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.
- 4Crush the whole tomatoes by hand and add them in as well.
- 5Bring 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.
- 6Stir the coconut milk, garam masala, and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted.
- 7Top with fresh cilantro (optional), and serve right away.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 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 cans (15 oz each) chickpeas, drained and rinsed
- 2 medium potatoes, peeled and chopped
- 1 to taste black pepper
- 0.5 teaspoon sea salt
- 1 can (15 oz) whole peeled tomatoes, crushed by hand
- 1 can full-fat coconut milk
- 3 cups (optional) baby spinach
Equipment
large Dutch oven
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