Butter Chickpeas and Potatoes
Ingredients
- 1 can chickpeas
- 1 can low-fat coconut milk
- 1 red onion diced
- 3 cloves garlic chopped
- 3 inch nub fresh ginger chopped
- 4 fresh tomatoes diced
- 5 potatoes cubed
- 1/2 bunch cilantro
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 1 teaspoon oil
- salt and black pepper to taste
Preparation
Saute the garlic, onion and ginger for 5 minutes in 1 teaspoon neutral oil until browned and fragrant
Add in cubed potatoes and fry for 5 to 8 minutes
Add in all dry spices and toast for 2 minutes then add chopped tomato and cook for 5 minutes until they break down
Add chickpeas with aquafaba, tomato paste, and coconut milk and bring to a boil
Simmer for 20 minutes until potatoes are fork tender and the curry is thick and saucy
Taste for salt and adjust to your taste
Serve with rice, cilantro and kale
Recipe notes
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves 4-6
