Chickpea Potato Curry
Author: Haley Gallerani
Serves: 2-3
- 2 medium-sized potatoes
- ½ onion
- 1 clove of garlic
- ½ can of chickpeas
- 1 chopped tomato
- ½ cup nut milk of choice (I used almond milk)
- ½ tbsp. ground cumin
- ½ tsp. ground ginger
- ½ tsp. turmeric
- ½ tsp. curry powder
- pinch of cayenne pepper
- Cut the potatoes into bite-sized pieces, and boil them until cooked through (about 20 minutes).
- Dice the onion and garlic and cook in a pan with water until translucent.
- Then add the spices and cook about 1 minute
- Add the diced tomatoes and nut milk.
- Stir for a few minutes and then add the potatoes and chickpeas.
- Let it simmer over low heat for about 10 minutes.
- Serve with brown rice. I also topped mine with chili garlic sauce to give it a little kick.
Recipe by The Vegan Abroad at https://www.theveganabroadblog.com/chickpea-potato-curry/
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