Salt to Taste
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 can coconut milk
- 1 can diced tomatoes
- 1/2 can tomato paste
- 3 yukon gold potatoes or sweet potato
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 inch ginger, minced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp crushed coriander
- 2 bay leaves
- 3 cups veggie broth
- Salt to taste
Preparation
Placed it all in my instant pot and set to manual for 15 minutes with a natural release
I let it sit for 20 mins before serving to thicken up and cool
If cooking on the stove top, start by sautéing the onion and green bell pepper until both soften (about 3 mins)
Add in garlic and ginger, sautéing until fragrant, another 2-3 minutes
Add remaining spices and stir to combine allowing spices to become fragrant, 1-2 minutes
Add remaining ingredients, and bring to a boil then reduce heat to a simmer
Allow curry to cook at a simmer for 30-40 minutes, allowing curry to thicken
When ready to serve, feel free to enjoy it with some rice (I used a mix of brown and white basmati rice from @lotusfoods), avocado and cilantro