CREAMY CHICKPEA POTATO CURRY
As much as I like to pretend that September is still part of summer here in Ireland, it is time to admit that we’re heading into the colder season. So as the nights get darker earlier and blankets are pulled out in the evenings to provide extra warmth, this Chickpea and Potato Curry hits the spot - it is not only vegan and gluten free, but also richly creamy and filling, a meal all in itself.
BENEFITS OF EATING POTATOES
Great source of vitamin C, potassium, fibre and various minerals
Help curb inflammation
Boost immune system and healthy blood circulation
I tend not to peel the potatoes as most of the nutritional benefits are found in the skin.
BENEFITS OF EATING CHICKPEAS
Rich source of vitamins, minerals and fibre
Helps the digestive system
Great source of protein
HOW TO MAKE CREAMY CHICKPEA & POTATO CURRY
Heat a large heavy bottomed pot.
Chop garlic, ginger, leek and onion. Add to the pot and fry for 5-6 minutes. Stir regularly to avoid it sticking to the bottom of the pan.
Cut the potatoes into bite sized pieces (I leave the skin on for more fibre).
Add the potatoes and chopped tomatoes to the pot, stir and let it cook for about 5-6 minutes. Again, stir to avoid it burning.
Add everything except the peas, spinach and lemon juice. Mix to combine everything, then let it simmer for about 15 minutes. Check that the potatoes are cooked but not overcooked.
Add in peas, spinach and lemon juice. Let it heat through for another few minutes on low heat.
Enjoy with some sliced baby tomatoes 🍅
NOTES
You can replace coconut milk with oat or another unsweetened plant milk.
This Creamy Chickpea & Potato Curry freezes well.
I did not use any oil for the cooking process, but feel free to do so if you prefer.
CREAMY CHICKPEA & POTATO CURRY
Ingredients
- 1 leek
- 1 onion
- 1 tbsp ginger
- 1 tbsp garlic
- 1kg potatoes
- 1 can chopped tomatoes
- 1 can chickpeas
- 1 can coconut milk
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 3 tbsp curry powder
- 1 tbsp maple syrup
- 1 tbsp tomato puree
- Salt & pepper
- 1 cup frozen peas
- 1 large handful spinach
- Juice of 1 lemon
Instructions
- Heat a large heavy bottomed pot.
- Chop garlic, ginger, leek and onion. Add to the pot and fry for 5-6 minutes. Stir regularly to avoid it sticking to the bottom of the pan.
- Cut the potatoes into bite sized pieces (I leave the skin on for more fibre).
- Add the potatoes and chopped tomatoes to the pot, stir and let it cook for about 5-6 minutes. Again, stir to avoid it burning.
- Add everything except the peas, spinach and lemon juice. Mix to combine everything, then let it simmer for about 12-15 minutes. Check that the potatoes are cooked but not overcooked.
- Add in peas, spinach and lemon juice. Let it heat through for another few minutes on low heat.
- Enjoy with some sliced baby tomatoes 🍅