Potato & Chickpea Curry

Introduction
Indian cuisine is some of the most flavorful in the world, in my opinion. This dish is easy to make and can satisfy your curry cravings. You can add a jalapeno or two if you’d like to kick up the spice a bit (or even try a Tbsp. of chili paste). As-is, this recipe is not spicy, but still full of flavor.
Total Time: 1½ to 2 hours
Ingredients
2 yellow onions, one diced, one rough chopped
2 celery ribs, rough chopped
2 lbs. golden potatoes, diced
2 bell peppers, diced
4 15 oz. cans chickpeas (garbanzo beans), drained and rinsed
45 oz. crushed tomatoes
30 oz. coconut milk
10 servings of jasmine or basmati rice
6 Tbsp. garlic, minced (about 12 cloves)
6 Tbsp. curry powder
1 tsp. cinnamon
1 tsp. lemon juice
2 tsp. salt
Olive oil
Instructions
• In a large pot, boil the potatoes in water until they are fork tender (i.e., you can stab them easily with a fork).
• In a separate large pot or wok, sauté the diced onion and bell peppers with a couple Tbsp. of olive oil over med-high heat until the onions start to become translucent, stirring regularly.
• While the onions/peppers are cooking, add the rough chopped onion, celery, and garlic to a blender and blend into a liquid. It should be thick. Set aside when done. (add the jalapeno, too, if using)
• When the onion and bell peppers are done sautéing, add the cinnamon and curry powder to them and cook for another minute or so.
• Take the contents of the blender and add them to the onion/peppers. Bring to a simmer (uncovered).
• When the potatoes are done, drain them in a colander and add them to the pot/wok with the onion/peppers/sauce. Add the remaining ingredients (except the rice). Simmer for 30-45 minutes (uncovered).
• While simmering, prepare the jasmine rice according to the package instructions. (I use 5 Minute rice, so this doesn’t take long; plan accordingly depending on which rice you are using.)
• When everything is done, spoon the rice into a bowl and then top with the potato and chickpea curry.
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