Ingredients
The following ingredients have 4 Servings
- 3 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 Tbsp Crushed Garlic
- 1 Tbsp Minced Ginger
- 4 tsp Garam Masala (or Curry Powder)
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 tsp Cumin
- 1/2 tsp Coriander Powder
- 1 tsp Turmeric
- 6 Medium Potatoes ((2.2 pounds/1 kg) peeled and chopped)
- 15 ounce Can Chickpeas ((1 can) drained)
- 14 ounces Canned Chopped Tomatoes ((400g))
- 1 cup Vegetable Stock ((240ml))
- 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
- 2 Tbsp Coconut Sugar (or Light Brown Sugar)
- Sea Salt and Black Pepper (To Taste)
- 1/2 cup Cilantro (Chopped)
- Basmati Rice
- Vegan Naan
Instruction
- Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.
- Add the chopped potatoes and chickpeas and toss in the spices until well mixed.
- Add the chopped tomatoes, vegetable stock and coconut milk and stir in.
- Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they're ready by bringing out a piece of potato and sticking a fork into it to test if it's fork tender.
- Add coconut sugar, sea salt and black pepper (to taste).
- Serve with chopped cilantro on top and with basmati rice and/or naan bread.
