Vegan Potato and Chickpea Curry
Yannick U
almost 2 years ago
This vegan potato and chickpea curry is a delicious and healthy meal that is perfect for any night of the week. It is packed with flavor and nutrients, and is sure to satisfy your hunger and your taste buds.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
320
Protein
10g
Fat
10g
Sat Fat
6g
Carbs
50g
Chole
0mg
Fiber
10g
Sugar
10g
Sodium
600mg
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon 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
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the cumin, coriander, turmeric, cinnamon, cardamom, and cayenne pepper and cook for another minute.
- Add the diced tomatoes, chickpeas, potatoes, vegetable broth, and coconut milk.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
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