Chickpea Potato Curry
This hearty vegan chickpea potato curry is easy to make in under 40 minutes. Try making a batch on Sunday for yummy meals all week. The flavours only get better the next day.
Servings: 6 servings
Ingredients
- 1 medium white onion diced (approx. 2 cups, 350 g)
- 3 cloves garlic minced
- 2 tsp fresh ginger minced
- 1 tsp turmeric
- 3 tbsp red curry paste
- 4 medium carrots peeled and chopped (approx. 2 cups, 300 g)
- 4 cups peeled and cubed potato 660 g
- 2 cups chopped cauliflower 250 g
- 1/2 a medium zucchini diced (approx. 1 cup, 125 g)
- 1 can (14 oz) light or full-fat coconut milk
- 1 cup vegetable broth
- 1.5 cups green peas 200 g
- 19 oz can chickpeas drained and rinsed (approx. 2 cups)
- salt and pepper to taste
Instructions
- Saute the onion in 2 tbsp of water or broth in a large soup pot over medium heat for 4-5 minutes.
- Stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes.
- Add the broth, coconut milk and all the veggies except for the green peas. Simmer over low to medium heat for 20-30 minutes until the potatoes are tender and the stew is starting to thicken.
- Stir in the green peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through. Season with salt and pepper, if needed then serve hot topped with fresh cilantro.
Notes
Storing: Let cool then store in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. If frozen, thaw overnight in the fridge. Reheat stovetop or in the microwave until heated to your preference.
Vegetable Options: Amounts don't have to be exact. Use about 4 cups of hearty vegetables like squash, potato or sweet potato. The rest can be mixed and matched from carrot, cauliflower, zucchini and bell peppers.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 51g | Protein: 11g | Fat: 3g | Fiber: 10g