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Easy-Peasy Potato Curry
Ingredients
for 4 servings
2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed (907 g)
15 oz chickpeas, 1 can, drained (425 g)
1 cup vegetable broth (240 mL)
1 tablespoon lemon juice
14 oz diced tomato, 1 can (395 g)
14 oz coconut milk, 1 can (415 mL)
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish
Preparation
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- 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.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Easy-Peasy Potato Curry:
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