Chickpea & Potato Curry | Quick Vegan Recipe - With My Little Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while adding creaminess.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and save prep time.

Heat the oil and add the cumin seeds and allow to pop for a few seconds.

Then add the onions and cook until lightly browned.

Once the onions are done you can add the ginger and garlic paste, chilli powder, salt, turmeric, coriander powder and curry powder. Dry fry the spices for a min or so to get rid of the rawness, then add the potato, blitzed canned tomatoes and water, give it a stir and allow the potatoes to cook until soft with the lid on- stirring occasionally.

Once this is done, throw in the drained chickpeas and stir them in and allow them to come to heat with the lid on for around 5 mins on low flame.

Finally, finish off by adding the green chillies and freshly chopped coriander and mint to garnish.

Cooking Techniques

Spice Level:

Dietary