Vegan Potato and Chickpea Curry

About this recipe

Experience the wholesome taste of our Vegan Potato and Chickpea Curry—a delightful blend of tender potatoes, protein-rich chickpeas, and aromatic spices simmered in a rich tomato and coconut milk sauce. Perfect for weeknight dinners, this dish is both nourishing and full of flavor.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups potatoes, peeled and diced into 1-inch cubes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges

Directions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Sauté the onion until soft, about 5 minutes.

3. 3

   Add garlic and ginger, and cook for another minute.

4. 4

   Stir in cumin, coriander, turmeric, cinnamon, cardamom, and cayenne pepper, and sauté until fragrant.

5. 5

   Add diced tomatoes, chickpeas, potatoes, vegetable broth, and coconut milk. Stir well.

6. 6

   Bring to a boil, then reduce heat and simmer for 25-30 minutes until potatoes are fork-tender.

7. 7

   Season with salt and pepper, adjust to taste.

8. 8

   Serve hot, garnished with cilantro and a squeeze of lime juice.