gluten freevegetariandinnermealdietaryvegan

Chickpea And Potato Curry

Name: Chickpea And Potato Curry
Cook time: 53 min
Total time: 53 min
Yield: 6 servings
Ingredients: 2 tablespoons sunflower oil; 1 onion-sliced thinly; 3 cloves garlic-minced; 3 tablespoons fresh ginger-minced; 1 teaspoon tumeric; 1 tablespoon ground cumin; 1 teaspoon fenugreek- toasted and crushed; 1 teaspoon cumin seeds- toasted and crushed; 1 tablespoon curry powder; 2 teaspoons paprika; 2 potatoes-peeled and chopped; water-to cover; 1 can of chickpeas-drained and rinsed; head of cauliflower-cut into florets; sea salt; 2 teaspoons apple cider vinegar; 2 teaspoons sugar

By Tasty53 min6 servings

This hearty vegetarian curry is packed with protein and flavor. Tender chickpeas and potatoes are cooked in a spiced sauce, resulting in a deliciously comforting and satisfying meal that's perfect for any occasion.

Instructions

1
Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
2
Add the curry powder mixture to the pot.
3
Add half of the vegetable broth and potatoes, and stir to combine.
4
Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
5
Add the chickpeas and remaining vegetable broth, and mix.
6
Add the ghee and flour mixture to the pot and stir to incorporate.
7
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
8
Enjoy!