Hearty Chickpea Curry with Veggies
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 can coconut milk
- 1 can diced tomatoes
- 1/2 can tomato paste
- 3 Yukon gold potatoes or sweet potato
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 inch ginger, minced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp crushed coriander
- 2 bay leaves
- 3 cups veggie broth
- Salt to taste
Preparation
For Instant Pot: Place all ingredients in Instant Pot and set to manual for 15 minutes with natural release. Let sit for 20 minutes to thicken and cool.
For stove top: Start by sautéing the onion and green bell pepper until both soften (about 3 minutes). Add in garlic and ginger, sautéing until fragrant, another 2-3 minutes. Add remaining spices and stir to combine, allowing spices to become fragrant, 1-2 minutes. Add remaining ingredients, and bring to a boil then reduce heat to a simmer. Allow curry to cook at a simmer for 30-40 minutes, allowing curry to thicken.
When ready to serve, enjoy it with some rice, avocado, and cilantro.
