Potato-Chickpea Curry

Cookbook | Vegan cuisine | Recipes

'Potato-Chickpea Curry

Ingredients

• 1 smallish Onion
• 2 (or so) cloves Garlic
• Olive oil
• 1 Tbsp. Curry powder
• 1 can Coconut milk
• 2 or 3 Potato (yukon gold are good, but use whatever you like)
• 1 can chickpeas (unsalted, if available)

Procedure

Chop the onion and mince the garlic. Sautéing them, in a Saucepan, in some olive oil for 5 minutes or so. Then, add the curry powder, mix, and fry a couple minutes more.

Meanwhile, rinse and chop the potatoes.

Then, add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes. Add the chickpeas and simmer for about 20 minutes more, or until the potatoes are cooked.

Serve with basmati rice or whatever you prefer.

If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon or so of cayenne pepper with it.