Easy Potato Curry
A hearty vegetable curry dish, perfect with a side of Jasmine rice or naan.
Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion
- 4 cloves garlic minced
- 4 tspn curry powder
- 1 1/2 tspn paprika
- 1 tspn cayenne
- 2 tspn cumin powder
- 1/2 tspn allspice
- 2 tspn fresh ginger minced
- 1/2 tspn black pepper
- 2 lb potato peeled and cubed
- 15 oz chickpeas 1 can, drained
- 1 cup vegetable broth
- 1 tbsp lemon juice
- 14 oz diced tomato
- 14 oz coconut milk
- rice cooked, for serving
- naan bread for serving
- fresh cilantro for garnish
Instructions
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Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
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Add the garlic and saute for about 2 minutes, until fragrant.
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Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
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Add the potatoes and mix well until well-coated in spices.
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Add the chickpeas and stir to incorporate.
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Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
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Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
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Serve with cooked rice and naan and garnish with fresh cilantro.
