EASY & TASTY VEGAN COCONUT CURRY CHICKPEAS & POTATO

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and more cost-effective.

Welcome to the video and introduction to the dish.

Gather ingredients: 6 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, 1 cup coconut milk, 1 can chickpeas, 1 cup spinach, 1.5 pounds potatoes, green pepper, red pepper, 2 stalks scallion, thyme, and 6 garlic cloves.

Dice the potatoes into cubes as if making potato salad.

Boil the diced potatoes for about 20 minutes with 1 teaspoon of salt.

Chop the onion and scallion while the potatoes are boiling.

In a separate pan, toast the curry powder in 3 tablespoons of corn oil or coconut oil for about 2-3 minutes.

Add 1 cup of coconut milk to the toasted curry and stir well.

Add 1 teaspoon of all-purpose seasoning, onion powder, garlic powder, and 1 cup of water to the mixture.

Close the pan and cook the curry for about 15 minutes.

Once the potatoes are cooked, add the chickpeas, cooked potatoes, and spinach to the curry mixture.

Stir well to combine all ingredients, adding 0.5 cup of water to achieve a nice soupy gravy.

Cover and cook for about 15 minutes, stirring occasionally to prevent clumping.

Plate the dish in heart-shaped bowls and serve with fried plantain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary