Spicy Chickpea, 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 crushed red pepper
- 3 tablespoons tomato paste
- Several grinds black pepper
- 1 can chickpeas with aquafaba
- 1/2 cup unsweetened plant milk
- 1/2 cup frozen peas
Preparation
Start with the trinity: 3 cloves chopped garlic, 2 teaspoons fresh ginger and 1/2 yellow onion diced and cook in olive oil for about 5 minutes on medium heat until browning.
Add 1 pound multicolor organic baby potatoes washed and season with salt and cook for 5 minutes stirring constantly.
Push potatoes to one side and add all the dry spices and cook for two minutes to temper or toast which brings out a more intense flavor. The spices are 2 teaspoons turmeric, 1 teaspoon garam masala, 1/2 teaspoon black mustard seeds, a generous pinch of crushed red pepper, 3 tablespoons tomato paste and several grinds of fresh cracked black pepper. Be sure to move the spices around constantly so as not to burn. When you can really smell the spices, it is time to add the liquids.
Add 1 can organic chickpeas plus the aquafaba, 1/2 cup unsweetened plant milk and 1/2 cup frozen peas, stir to combine and bring to a furious boil. Then simmer at medium low for 10-15 minutes until potatoes are fork tender.
Serve with rice, roasted veggies and cilantro.
