RCI-VG.004.0076.001

Potato-Chickpea Curry

Name: Potato-Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion; 2 cloves of garlic; 1 unit olive oil; 1 Tbsp curry powder; 1 can coconut milk; 3 unit potatoes (chopped (Yukon gold are good, but use whatever you like)); 1 can chickpeas (unsalted (if available))

Curry | Vegan cuisine

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

onion
1 small
of garlic
2 cloves
olive oil
1 unit
curry powder
1 Tbsp
coconut milk
1 can
potatoes
chopped (Yukon gold are good, but use whatever you like)
3 unit
chickpeas (unsalted
if available)
1 can

Method

Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.

Add the curry powder and fry for a couple minutes more.

Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.

Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked.

Potato-Chickpea Curry

Ingredients

Method

What Makes This Variant Distinct