Vegan Chickpea and Potato Curry
⏳ Time
25 minutes + 8 hours
🥕 Ingredients
14
🍽️ Servings
4
Description
Vegan chickpea and potato curry
Ingredients
- New Potatoes - 10.6 oz
- Tamarind Paste - 2 spoons
- Onion - 1 piece
- Garlic - 3 pieces
- Black Cumin (Cumin) - to taste
- Turmeric - to taste
- Curry - to taste
- Grated Ginger Root - to taste
- Mild Chili Spice - to taste
- Passata Tomato Sauce - 1 tablespoon
- Sugar - 2 spoons
- Chickpea - ½ glasses
- Starch film - 2 spoons
- Coconut Milk - 1 glass
Step by Step guide
Step 1
Soak the chickpeas overnight. Then rinse and boil them in salted water until they are half-cooked.
Step 2
Wash the young potatoes and cut them into large pieces with the skin on. Sauté in a preheated skillet until a firm golden crust forms.
Step 3
Place the potatoes, peas, curry paste (or 1 tablespoon of curry powder), crushed garlic clove, minced ginger, cumin, and turmeric into the pot.
Step 4
Pour in coconut milk, bring to a boil, then add water. Reduce the heat and simmer for about 15 minutes.
Step 5
Add salt, chili pepper, tomato paste, sugar, finely chopped onion, and starch. If needed, add coconut milk or water. Stir, bring to a boil, then reduce the heat and simmer on low until the peas are cooked through.
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