Sweet Chickpea and Potato Curry Bowl
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1 15 oz can of crushed tomatoes
- 1/2 red onion, diced
- 1 inch fresh ginger, minced
- 1 tbsp minced garlic
- 1 1/2 tbsp curry powder
- 1 tbsp maple syrup or sweetener of choice
- Juice of half a lemon
- 2 Yukon gold potatoes, diced
- 3 cups vegetable broth
- Salt and pepper to taste
Preparation
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, then stir to combine.
Add in remaining ingredients except lemon.
Bring mixture to a boil then reduce to a simmer.
Allow to cook for about 25 minutes or until curry has reduced and thickened.
Squeeze juice of lemon over top and serve.
Instant pot method
Add all ingredients to the instant pot, seal, and cook on manual high pressure for 15 minutes for a creamy and thick curry.
Serving suggestions
Pair with avocado, forbidden rice, and broccoli.
