Vegan Potato and Chickpea Curry

🧂 Ingredients

• 1 tsp olive oil
• 3 large yellow potatoes

  cut in chunks
• 1 can chickpeas

  rinsed and drained
• 3 cloves garlic

  minced
• ½ red onion

  diced
• 2 inch nub ginger

  minced
• 3 compari tomatoes

  diced
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• ½ tsp garam masala
• 2 tbsp curry powder
• 1 tbsp turmeric powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 cups water
• black pepper

  to taste
• ½ tsp crushed red pepper

  optional
• 3 tbsp cilantro
• 3 tbsp tomato paste

Instructions

• 1 . In a deep non-stick pan heat olive oil over medium heat
• 2 Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin
  browning
• 3 Move potatoes to the side and add onions, garlic and ginger to the pan and cook
  for 5 minutes before stirring into the potatoes
• 4 Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant
• 5 Make some space in the pan and add the mustard seeds and cumin seeds and cook
  for 2 minutes before stirring into the aromatic potatoes
• 6 Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and
  mix into the potatoes
• 7 Add tomatoes and cook for 2-3 minutes until tomatoes release their juices.
• 8 Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork
  tender and curry gravy has thickened.
• 9 Lastly add cilantro, black pepper and crushed red pepper if using.

Nutrition Info