- 1 pound potatoes (500 g), peeled and cubed
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ onion, chopped
- 1 tbsp fresh ginger, peeled and minced
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 tsp ground cumin
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ⅛ tsp cayenne flakes, optional
- ¾ cup coconut milk (200 ml)
- 7 oz canned tomatoes (200 g)
- 15-ounce can of chickpeas (425 g), drained and rinsed
- Boil the potatoes until soft. Drain and set aside.
- In the meantime, heat the oil in a pan and add the onion. Cook over medium-high heat until golden brown, stirring occasionally.
- Add the garlic and ginger, stir and cook for 1 or 2 more minutes or until golden brown.
- Add the spices (curry, sugar, cumin, salt, pepper, and cayenne), coconut milk and tomatoes, stir and cook over medium-high heat for 15 minutes.
- Set aside, put it into a blender and blend for a creamier texture. This step is optional.
- Add the chickpeas and potatoes and cook for 5 more minutes.
- Serve immediately (I added some chopped cilantro on top) or keep the leftovers in the fridge for 5-7 days of in the freezer for up to 2 months.
- You can replace the potatoes with sweet potatoes.
- Feel free to use any kind of vegetables, spices, and herbs. If you don’t have some of them, replace them for similar ones or just omit them.
- If you don’t like coconut milk, feel free to use any other plant milk, although the curry might not be as creamy.
- You can use fresh tomatoes instead, but you might need to adjust the amount of water if the curry gets too dry.
- Use any type of legume.
- Add some tofu if you are looking for a different kind of texture.
- Serving Size: 1/4 of the recipe
- Calories: 328
- Sugar: 7.1 g
- Sodium: 354 mg
- Fat: 15.6 g
- Saturated Fat: 10.2 g
- Carbohydrates: 43.6 g
- Fiber: 8.3 g
- Protein: 7.2 g