Description
A hearty and flavorful vegan curry that’s simple to make and packed with protein.
Ingredients
Scale
- 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
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, chickpea, curry, potato, easy recipe