Spicy Chickpea, Baby Potato, and Pea Curry
Ingredients
- Olive oil
- 3 cloves garlic
- 2 teaspoons fresh ginger
- 1/2 yellow onion
- 1 pound baby potatoes
- Salt
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon black mustard seeds
- Generous pinch of crushed red pepper
- 3 tablespoons tomato paste
- Several grinds of black pepper
- 1 can chickpeas with aquafaba
- 1/2 cup unsweetened plant milk
- 1/2 cup frozen peas
Preparation
Cook chopped garlic, ginger, and diced onion in olive oil for about 5 minutes on medium heat until browning.
Add baby potatoes and season with salt, cook for 5 minutes stirring constantly.
Push potatoes to one side, add dry spices and tomato paste, cook for two minutes to toast them, stirring constantly to avoid burning.
Add chickpeas with aquafaba, plant milk, and frozen peas, stir to combine, bring to a boil, then simmer on medium low for 10-15 minutes until potatoes are fork tender.
Serve with rice, roasted vegetables, and cilantro.
