Ingredients
- 1 can chickpeas, drained and rinsed
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
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Instructions
- In a large pot, sauté the chopped onion, garlic, and ginger until fragrant, about 3-4 minutes.
- Add the diced potatoes and cook for a few minutes.
- Stir in the curry powder and cumin, cooking for another minute.
- Pour in the chickpeas, coconut milk, and vegetable broth. Stir well.
- Bring the mixture to a simmer, cover, and cook for about 20 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve warm.
Notes
- Serve with rice, quinoa, or bread to soak up the curry.