Easy-Peasy Potato Curry
Ingredients
- for 4 servings
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 tsp curry powder
- 1 1/2 tsp paprika
- 1 tsp cayenne
- 2 tsp cumin powder
- 1/2 tsp allspice
- 2 tsp fresh ginger, minced
- 1/2 tsp black pepper
- 2 lb potato (907 g), peeled and cubed
- 15 oz chickpeas (425 g), 1 can, drained
- 1 cup vegetable broth (240 ml)
- 1 tbsp lemon juice
- 14 oz diced tomato (395 g), 1 can
- 14 oz coconut milk (415 ml), 1 can
- rice, cooked, for serving
- naan bread, for serving
- fresh cilantro, chopped, for garnish
Preparation
Heat the oil in a large pot over medium heat until shimmering
Add the onion and saute for about 3 minutes, until translucent
Add the garlic and saute for about 2 minutes, until fragrant
Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper
Stir and cook for about 2 minutes until the spices are fragrant
Add the potatoes and mix well until well-coated in spices
Add the chickpeas and stir to incorporate
Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine
Increase the heat to high and bring the mixture to a simmer
Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork
Serve with cooked rice and naan and garnish with fresh cilantro
Enjoy!
