Creamy Coconut Chickpea and Potato Curry
Ingredients
- 1 medium onion, diced
- 3 tsp garlic granules
- 1 1/2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp dried chilli flakes
- 1 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 650g baby potatoes, halved
- 1 large carrot, sliced
- 500ml veggie stock
- 1 can chickpeas, drained and rinsed
- 1/2 can full fat coconut milk
- salt and pepper to taste
Preparation
Cook onion in a large saucepan or pot using a little olive oil or water on medium heat for 8 minutes until soft and translucent.
Add all the spices including the garlic granules and cook for 1 minute until fragrant.
Add the potatoes, carrot, and chickpeas, then pour in the vegetable stock.
Bring it all to a boil, stir well, cover, and simmer on low heat for 15 to 20 minutes until potatoes are soft enough to pierce with a fork.
When potatoes are soft, pour in the coconut milk and cook uncovered for another 15 minutes until the liquid reduces slightly.
Taste and season with salt and pepper to taste.
Serve with rice and enjoy.
Tips
You can freeze the leftovers and reheat them later in the week.
