Potato and Chickpea Curry

Description

This simple, vegetarian curry dish is made with a warming blend of spices and ingredients you likely have on hand. It's great for cold winter days and keeps well in the fridge for leftovers.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and cut into small cubes
• 3 tbsp healthy oil of your choice (olive, grapeseed, etc.) or organic ghee
• 1 large red onion, diced
• 3 cloves of garlic, finely grated
• 1 tbsp curry powder
• 2 tsp fresh ginger, finely grated
• ¼ tsp cayenne pepper (optional)
• 1 tsp ground coriander
• ½ tsp. ground black pepper
• 1 tsp pink Himalayan salt
• 1 can (28 oz) organic crashed tomatoes or 6 oz. tomato paste mixed with 3 cups of water or vegetable broth
• 1 cup vegetable broth or water
• 2 - 15 oz can chickpeas/garbanzo beans, rinsed
• 2 cups frozen green peas
• 1 cup fresh parsley, finely chopped

To Serve

• Garnish with cilantro (optional).
• Serve with whole-wheat naan or any other type of crusty bread.

Instructions

1. Put cubed potatoes into a large pot, cover with water and bring to boil. Reduce heat and cook for 8-10 min or until tender. Drain the water and set potatoes aside.
2. In a large Dutch oven heat oil over medium-high heat. Add onion and cook stirring often, until soft and translucent, about 3-5 min.
3. Add garlic, ginger, curry powder, cayenne pepper, coriander, pepper, and salt. Cook, stirring constantly, for 1 min.
4. Stir in tomatoes and their juices. Cook for 3-4 min.
5. Add 1 cup of broth or water.
6. Use a smart stick/hand blender or food processor to puree the tomato mixture until smooth.
7. Add cooked potatoes and chickpeas, stir, and bring to a boil.
8. Reduce the heat, cover, and cook on low for 10-15 min, stirring periodically.
9. Add green peas and fresh parsley, stir and cook for another 2-3 min, until hot.
10. Taste and add salt if needed.
11. Let it sit for at least 20-30 min before serving. It’s always better next day once the flavors have had a chance to meld together
12. Garnish with fresh cilantro and serve with whole-wheat naan or any other healthy crusty bread.