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Chickpea Potato Curry

Chickpea Potato Curry | Vegan dinner, meatless dinner, vegetarian curry, easy curry recipe, chickpea curry | @simplywhisked

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Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves
  • 2 teaspoons minced or grated fresh ginger
  • 2 large carrots, chopped
  • 1 1/4 pound red potatoes, chopped
  • 23 teaspoon curry powder
  • 2 teaspoon green curry paste
  • 1 13.66-ounce can full-fat coconut milk
  • 1 cup vegetable or chicken broth
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup frozen peas
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a large skillet, heat olive oil to medium-high. Add onion, garlic, and ginger. Sauté, stirring occasionally, until onion is translucent, about 5 minutes.
  2. Add carrots, potatoes, curry powder, curry paste, coconut milk and broth. Stir until curry is incorporated into liquids. Cover and bring to a strong simmer.
  3. Continue to simmer until potatoes and carrots have softened.
  4. Add chickpeas and frozen peas. Cook until heated through.
  5. Top with cilantro before serving.

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