Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •1 medium yellow onion, diced
- •4 cloves garlic, minced
- •4 teaspoons curry powder
- •1 ½ teaspoons paprika
- •1 teaspoon cayenne
- •2 teaspoons cumin powder
- •½ teaspoon allspice
- •2 teaspoons fresh ginger, minced
- •½ teaspoon black pepper
- •2 lb potato, peeled and cubed
- •15 oz chickpeas, 1 can, drained
- •1 cup vegetable broth
- •1 tablespoon lemon juice
- •14 oz diced tomato, 1 can
- •14 oz coconut milk, 1 can
- •rice, cooked, for serving
- •naan bread, for serving
- •fresh cilantro, chopped, for garnish
Instructions
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 894
- Carbohydrate: 104g
- Fat: 46g
- Fiber: 17g
- Protein: 18g
- Sugar: 17g
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