Easy Vegan Potato Chickpea Curry
Ingredients
- 1 medium russet potato
- 1 tablespoon oil or vegetable broth
- 1/2 medium yellow onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 1/2 teaspoons curry powder
- Generous pinch of cayenne pepper
- 2 cups plant milk
- 1 1/2 cups mixed frozen carrots and peas or 3/4 cup frozen carrots and 3/4 cup frozen peas
- 1 cup cooked chickpeas
Preparation
Peel 1 medium russet potato and place it in a saucepan with water to cover by about 2 inches.
Bring the water to a boil, reduce the heat, and simmer until the potato is just becoming fork tender, about 20 minutes.
Drain the potato and cut it into about 1/4-inch pieces. Set aside.
Heat 1 tablespoon oil or broth in a medium saucepan over medium-high heat.
Cook 1/2 medium diced yellow onion for about 5 minutes until translucent.
Add 1/4 teaspoon black pepper, 1/2 teaspoon coriander, 1 teaspoon cumin, 1 1/2 teaspoons curry powder, and a generous pinch of cayenne. Cook for one minute more.
Add 2 cups plant milk, the chopped potato, and 1-1/2 cups mixed frozen carrots and peas or 3/4 cup each. Bring the liquid to a boil.
Reduce heat and simmer until the potato pieces are tender, about 5 minutes.
Mash some of the potato to thicken the curry.
Stir in 1 cup cooked chickpeas.
Cook until desired thickness and warmed through.
Serve with rice or naan.
Notes
The delicious texture comes from the starch in the potato, with no heavy creams needed.
The spices are perfectly balanced by the slight sweetness of the green peas.
This dish is veggie and protein loaded and kid-friendly.
