Sweet Chickpea and Potato Curry
Ingredients
- 2 cans chickpeas
- 1 15 oz can crushed tomatoes
- 1/2 red onion
- 1 inch fresh ginger
- 1 tbsp garlic
- 1 1/2 tbsp curry powder
- 1 tbsp maple syrup or sweetener of choice
- Juice of half a lemon
- 2 Yukon gold potatoes
- 3 cups vegetable broth
- Salt and pepper to taste
Preparation
For Instant Pot, add all ingredients, seal, and set to manual pressure for 15 minutes for a creamy and thick curry.
For stove top, add onions to a medium pot and sauté until softened.
Add in garlic and ginger, sautéing until fragrant.
Add in a splash of veggie broth and the curry spice, stir and allow spices to become fragrant for 1-2 minutes.
Add in chickpeas, potatoes, and tomatoes, stir to combine then add in remaining ingredients except lemon.
Bring mixture to a boil then reduce to a simmer, cook for about 25 minutes or until curry has reduced and thickened.
Squeeze juice of lemon over top and serve.
Serving suggestions
Pair with avocado, forbidden rice, and broccoli.
