Chickpea + Potato Curry (v,gf)

Happy Wednesday!

I hope you are having a great evening and de-stressing from your day.
I am so excited to post this curry recipe! It’s warming, comforting, and bursting with flavor. It has just the right amount of spice + sweetness and the flavor only gets better with each day. I love curry, especially throughout winter time. If you’re a big curry fan, I definitely recommend giving this recipe a go!

You can control how much spice and sweetness you want in this dish, which is great. Some great side options I like to pair with this meal include: simple salads, toasted buttered naan, garlic sourdough toast, jasmine rice, and turmeric rice. If you’re a quinoa fan, you can pair this with a herbed quinoa dish.

Chickpea + Potato Curry

Ingredients

1 can chickpeas – drained + rinsed
1 can full fat coconut milk
14 oz can diced tomato
4-5 potatoes = 3ish cups of small chunks. If you end up with more, that’s okay too
1 small yellow onion – diced
3 cloves garlic – minced
1 small knob of fresh ginger – grated
2-3 tbsp coconut oil
1 cup veggie stock – you can add more if you want your curry less thick but I recommend doing this near the end.
Coconut sugar (or honey but that won’t be vegan anymore) – as much as you’d like. I find this helps balance the spices and the heat (optional)
Red chili flakes (optional)
Spices
2 tbsp curry powder
1 tsp garam masala
1 tsp cumin powder
1/4 tsp cinnamon powder
Small sprinkle of each: allspice + ground nutmeg
Salt: start with 1/2 tsp salt and add more as it cooks. Taste test and adjust if needed. Pepper: add as much as you’d like

Directions

1. In a medium pot on low-med heat, add in coconut oil and heat up. Add in onions and a pinch of salt and saute up, stirring continuously. Make sure the heat isn’t too high that it burns the onions. Cook until slightly translucent.
2. Add in potatoes and saute for a few minutes,add more coconut oil, if needed.
3. Add in garlic and ginger, and all spices and give it a stir. Cook up together, making sure the garlic/ ginger doesn’t burn.
4. Add in veggie broth and diced tomatoes and stir to combine. Let the potatoes cook up for a few minutes, about 5-6, you can put a lid on to help them cook faster, if you want.
5. Add in chickpeas and bring to light boil, then turn down to a low simmer. I like to let this cook up until potatoes are soft. This will depend on size and how tender they are at this point. TIP: the longer you let cook up for potatoes to tender, the better the flavor.
6. Taste test and add in red chili flakes and coconut sugar or honey. Adjust salt, pepper if needed.
7. At the end, I like to smash some of the potatoes into the curry to add that thick texture. This is optional, of course.

I like to include the brands I use for my recipes in each blog post since I usually get questions about it in my DM’s. This post is not sponsored in any way. I just love certain brands.

Diced tomatoes, chickpeas – Eden Organics
Cumin, cinnamon – Simply Organics
Greek yogurt garnish – Siggis
Veggie broth – Go Bio

This curry freezes very well. I usually freeze half so that I can have some to eat on those nights where I really don’t feel like cooking. This meal tastes even better after a few days! Plus, it’s a solid comfort meal, I’d say.

If you try it out, make sure to tag me on instagram @glowingholistichealth or DM me and let me know how you like it <3

Marcy xx