Vegan Chickpea & Potato Curry Recipe

Updated: Sep 14, 2020


Ingredients:


16oz. chickpea-

*dried, soaked overnight, drain, cover with water in a pot-simmer for 1hr./ drain.

*can, drain (quick alternative)

3 cloves of garlic, finely chopped

1 yellow onion, chopped

3 tbsp. chopped cilantro

3 or 4 tbsp of curry powder (find at Asian or Caribbean market)

1/2 tbsp turmeric

3 or 4 potatoes cut in chucks

1/4 c. canola oil

cayenne pepper to taste

salt to taste


Instructions:


  1. In a heavy large pot on medium heat, add the curry and turmeric and stir until the aroma starts to rise.

  2. Add the onions , garlic and potatoes and stir to coat while allowing it to cook for about 5 minutes.

  3. Dump the chickpeas in and add water to barely cover and bring to a slight boil. Stir and lightly season with salt and cayenne pepper.

  4. Check the potatoes for tenderness after about 15-20 min., taste for seasoning and add the cilantro.


Serve with rice and Enjoy!





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