Better Than Takeout! Easy Plant-Based Chickpea Potato Curry Recipe! #oilfree #vegan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be lower in cost and customizable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more cost-effective and has a longer shelf life.

Dice one large onion and place it in a pan without oil.

If the onion starts sticking, add a little vegetable broth to help it move around.

Sauté the onion until translucent, then add the spices: 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon cinnamon, and 1 teaspoon smoked paprika.

Add 1 tablespoon of grated ginger and 3 cloves of minced garlic; cook for a couple of minutes to eliminate the raw flavor.

Stir in 1 can (14 oz) of drained and rinsed chickpeas and 3 oz of tomato paste.

Add 1 tablespoon of miso paste and 1 tablespoon of date paste; stir to combine.

Cube 3 medium-sized red potatoes and add them to the mixture.

Pour in 3 cups of low sodium vegetable broth and add cracked pepper to taste.

Cover the pan and cook on medium-high for about 15 minutes until the potatoes are soft.

Remove the lid and cook down the sauce until it thickens and becomes creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary