Chickpea and Potato Curry

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This chickpea and potato curry has the delicious flavors of Chana Masala with some veggies for a thicker-stew-like consistency. This is a well rounded healthy one pot meal. Healthy, vegan, kid-friendly, and gluten-free! Full Recipe

– Low-Calorie – Plant-Based Protein – High Fibe – Vitamins and Minerals

👩‍🍳 WHAT MAKES THIS CHICKPEA AND POTATO CURRY HEALTHY? Read More

Ingredients

How to make Chickpea and Potato Curry

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Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat.

Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Add cumin seed, ground cumin, coriander, cinnamon, cardamom and curry powder; cook, stirring, until fragrant, 30 to 60 seconds.

Add potatoes, carrots water and salt; bring to a simmer. Cover and cook for 10 minutes.

Add chickpeas and tomatoes; stir to combine.

If using baby spinach, add when there are 5 minutes remaining in the cooking process. Stir in cilantro at the end.

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