Chickpea and Potato Curry - Rich, Saucy, a Little Spicy, and

• tiempo total: 39 minutes

Ingredientes

2 tablespoons olive oil

1 medium yellow onion, finely diced

4 cloves of garlic, minced

1 tablespoon minced ginger

1 teaspoon garam masala

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon red chili flakes

2 cups vegetable broth or water

2 (15 oz each) cans chickpeas drained and rinsed

2 medium potatoes, peeled and chopped

Freshly cracked black pepper, to taste

½ teaspoon sea salt

1 (15 oz) can whole peeled tomatoes crushed by hand

1 can full-fat coconut milk

3 cups baby spinach (optional, I didn’t use any)

Instrucciones

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and ginger, and saute for 30 seconds. Add the spices except the garam masala and saute for 30 more seconds, stirring often.

Add 1 cup of vegetable broth and stir to get any browned bits off the bottom. Add the rest of the vegetable broth, potatoes, chickpeas, salt, and black pepper. Crush the whole tomatoes by hand and add them in as well.

Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened.

Stir the coconut milk, garam masala, and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted. Top with fresh cilantro (optional), and serve right away!