Description
Easy Potato Chickpea Curry! Tender potatoes, hearty chickpeas, and aromatic spices in a creamy coconut-flavored oat milk broth. 😋
Ingredients
Units
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- 1 med onion, diced
- 4 cloves garlic, minced
- 2 tsp ginger, minced
- 4 tsp curry powder
- 2 tsp cumin
- 1 1/2 tsp paprika
- 1 tsp cayenne (optional)
- 1/2 tsp allspice
- 2 lbs Yukon gold potatoes, cubed
- 1 (15 oz) can chickpeas, rinded & drained
- 1 (15 oz) can diced tomatoes
- 1 cup low-sodium vegetable broth
- 1 Tbs lemon juice
- 2 cups oat milk
- 2 tsp coconut extract
- cilantro for garnish
Instructions
- Using a large soup pot or Dutch Oven, sauté the diced onions with a little veg broth until softened.Â
- Stir in the garlic & ginger and simmer for 30 seconds.Â
- Whisk all of the spices together and stir them into the onions. Â Allow to toast for 1 minute.Â
- Add the cubed potatoes and stir well so they are evenly coated with the spices.Â
- Add the chickpeas and stir.Â
- Add the veg broth, lemon juice, and tomatoes and stir
- Whisk the coconut extract with the oat milk and stir into the potÂ
- Increase heat to simmer for 20 minutes to until potatoes are tender