Vegan Potato and Chickpea Curry
Comforting and wholesome vegan potato and chickpea curry (chana aloo curry) with a tomato curry sauce that's packed with flavour, easy to make and one pot!
Equipment
- Heavy bottom pan
Ingredients
- 2 tablespoon oil
- 1 red onion finely chopped
- 4 garlic cloves crushed
- 1 inch fresh ginger minced
- 1.5 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 tablespoon garam masala
- 0.5 teaspoon chilli powder
- 3 large tomatoes roughly chopped
- 1 tablespoon tomato puree
- 500 g potatoes diced into 1 inch cubes
- 600 ml vegetable stock
- 1 tin chickpeas (400g)
- Fresh coriander for serving
Instructions
- Heat 2 tablespoon oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.
- Add crushed garlic and minced ginger and fry for a few minutes until soft.
- Add all the spices - black mustard seeds, cumin seeds, cumin, turmeric, garam masala and chilli powder. Fry until fragrant, about 40 seconds. Add a little oil if its too dry.
- Add roughly chopped tomatoes and cook until the tomatoes have broken down and softened and it resembles a curry paste.
- Dice potatoes into 1 inch cubes. Add to the pan with the tomato puree and vegetable stock. Bring to a simmer and leave to cook for 25 minutes.
- Add chickpeas and cook for a further 5 minutes until the potatoes are soft through. If you need to add a little more water whilst cooking then do so.
- Serve with chopped coriander and serve!
Notes
For creaminess add a dollop of vegan yoghurt when serving!
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 60mgIron: 5mg
Tried this recipe?Let us know how it was!