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Chickpea Potato Curry
Chickpea Potato Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 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
Instructions
  1. Cut the potatoes into bite-sized pieces, and boil them until cooked through (about 20 minutes).
  2. Dice the onion and garlic and cook in a pan with water until translucent.
  3. Then add the spices and cook about 1 minute
  4. Add the diced tomatoes and nut milk.
  5. Stir for a few minutes and then add the potatoes and chickpeas.
  6. Let it simmer over low heat for about 10 minutes.
  7. 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/