Sweet Curry with Chickpeas and Potatoes
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
For Instant Pot: Add all ingredients to the pot, seal it, and cook on manual pressure for 15 minutes for a creamy and thick curry.
For stove top: Sauté onions in a medium pot until softened.
Add garlic and ginger, sauté until fragrant.
Add a splash of vegetable broth and curry spice, stir and cook for 1-2 minutes until spices are fragrant.
Add chickpeas, potatoes, and tomatoes, stir to combine.
Add 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 the top and serve.
Pair with avocado, Forbidden Rice, and broccoli for a complete meal.
