Vegan Potato and Chickpea Curry
Vegan potato and chickpea curry recipe
Ingredients
- 2 tbsp oil
- 1 red onion finely chopped
- 4 garlic cloves crushed
- 1 inch fresh ginger minced
- 1.5 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp garam masala
- 1/2 tsp chili powder
- 3 large tomatoes roughly chopped
- 1 tbsp tomato puree
- 500 g potatoes peeled and diced into 1 inch cubes
- 600 ml vegetable stock
- 1 tin 400 g chickpeas, drained and rinsed
- Fresh coriander chopped
Instructions
- Heat oil in a heavy-bottomed pan over medium heat.
- Add the chopped red onion and fry for a few minutes until softened.
- Add crushed garlic and minced ginger and cook for another few minutes until fragrant.
- Stir in mustard seeds, cumin seeds, ground cumin, turmeric, garam masala, and chili powder. Fry for about 40 seconds until aromatic, adding a little oil if needed.
- Add chopped tomatoes and cook until softened and broken down into a thick curry paste.
- Add diced potatoes, tomato puree, and vegetable stock. Bring to a simmer and cook for 25 minutes.
- Stir in chickpeas and cook for an additional 5 minutes until potatoes are fully tender. Add more water if needed.
- Garnish with fresh coriander and serve hot.
Notes
This curry thickens as it cools. Add a splash of water or stock when reheating to loosen the sauce.