Easy Chickpea And Potato Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 tbsp coconut oil or ghee

1 white onion, diced

2 tsp garlic and ginger paste

1 ½ tsp turmeric

2 tsp garam masala

1 tsp cumin powder

2 bay leaves

Salt to taste

3 tbsp plain yogurt

2 tbsp cashew butter or ~½ cup cashews, blended with 2 tbsp water

400g chopped tomatoes

2 medium potatoes, diced

2 x 400g tin chickpeas, drained and rinsed

250ml (1 cup) water

160ml coconut cream

Fresh cilantro (¼ cup), to garnish

Directions

Heat the oil in a pan and add the diced onion. Sauté for 5 minutes or until the onions begin to soften and turn translucent.

Add the garlic and ginger paste, and cook for an additional couple of minutes.

Add the spices and stir into the onion mixture until they begin to smell fragrant (1-2 minutes), then stir in the yogurt.

Add the cashew butter, chopped tomatoes, bay leaves, salt (~0.5 tsp), and potatoes, and leave the sauce to simmer and thicken for 10 minutes.

Then, add the chickpeas, water, and coconut cream, and simmer for an additional 20-25 minutes, or until the potatoes are tender. Add more water as needed.

Garnish with cilantro and serve!

Nutrition

• Serving Size: 1
• Calories: 374
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Cholesterol: 1 mg
• Sodium: 284 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 11 g
• Total Sugars: 13 g
• Protein: 13 g