This vegan and gluten-free turmeric potato and chickpea curry is soooooo good and the bonus is it's cooked in one pot and ready in under 30 minutes. Plus it is full of flavour, protein, anti-inflammatories so perfect during winter to keep you warm. It can be served with basmati, brown rice or quinoa.
✨Enjoy
Serves 4
Prep time: 5m
Cooking time 25m
Ingredients
▢ 2 tablespoons sunflower oil or coconut oil
▢ 1 medium yellow onion diced
▢ 2 cloves garlic minced
▢ 1 inch (3 cm) ginger grated
▢ 1 tablespoon curry powder
▢ ½ teaspoon ground cumin
▢ ½ teaspoon ground coriander
▢ 450 grams potatoes peeled and cubed. I love Dutch cream or Sebago
▢ 1 cup chickpeas cooked. You could substitute with a 400g can of chickpeas
▢ 1 cup water with 1 teaspoon vegetable stock
▢ 400g can diced tomatoes
▢ ½ teaspoon salt
▢ 1 can coconut milk
▢ 2 cups baby spinach leaves
▢ 2 tablespoons chopped fresh coriander or parsley if you don't like the taste of coriander
Instructions
In a large saucepan, heat oil and sauteè onions with ginger until the onions are soft and translucent. Add garlic and cook for 1 more minute or until it's fragrant.
Add the spices, cook and keep stirring for 1 more minute.
Add diced tomatoes, then refill the same can with water and stock, then add to the pot.
Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft.
Add the can of coconut milk and stir through. Add the spinach and simmer for 1 min before serving over rice or quinoa and garnish with chopped coriander.
Delish 😍