Chickpea and Potato Curry
 
Prep time
Cook time
Total time
 
Up your spice game with this warm, comforting, vegetable curry! Spoon it over your favorite grain for a filling plant-based, oil-free meal.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4-5
Ingredients
  • 2-3 cloves garlic, minced
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • Spice Mix:
  • - 1 Tbs. ground coriander
  • - 1 Tbs. ground cumin
  • - ¼ tsp. black pepper
  • - 1 tsp. ground turmeric
  • - 1 tsp. ground ginger
  • - ½ tsp. cinnamon
  • - 1 tsp. medium curry powder
  • - ½ tsp. paprika
  • 2 medium Yukon gold or red/new potatoes, cubed (~2 cups)
  • 1 13.5 oz. can coconut milk
  • 1 15 oz. can diced tomatoes
  • ½ tsp. salt, plus more to taste
  • 3 Tbs. reduced sodium tamari or Bragg's liquid aminos
  • Juice of ½ lemon
  • 1 14.5 oz. can chickpeas, drained
  • 4 cups baby spinach, roughly chopped
  • Optional garnishes: fresh cilantro, sliced or cubed avocado
Instructions
  1. In a large pot over medium heat, sauté the garlic, onion, and bell pepper in ¼ inch of water until soft, 5-10 mins.
  2. While the garlic, onion, and pepper are cooking, measure all of your spices into a single pinch bowl.
  3. When the vegetables are soft and there is still a splash of water left in the pot, empty your spice mix into the pot and stir to create a paste, cooking the spices 2-3 mins. If they begin to get too dry, add another 2-3 Tbs. of water.
  4. Stir in the potatoes, coconut milk, diced tomatoes, salt, tamari, and lemon juice. Fill the diced tomato can with water and add to the pot (this allows you to get that last bit of tomato goodness that's still in the can). Turn up the heat until boiling, then reduce heat to low and simmer about 15 mins, until potatoes are tender.
  5. Add chickpeas and spinach, and stir to wilt. Simmer 5-10 mins longer, then use a potato masher to mash mixture roughly 20 times to break down some of the starches and thicken the mixture. Taste and add more salt or lemon juice as needed.
  6. Serve over your favorite grain and garnish with fresh cilantro and avocado, if desired.
Notes
This dish reheats well. Keep in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2019/02/25/chickpea-and-potato-curry/