Vegan Chickpea and Potato Curry
4 servings
25 minutes
Vegan chickpea and potato curry is a fragrant dish of Indian cuisine filled with rich spices and a gentle coconut flavor. Its roots go back centuries where curry became a symbol of the richness of flavors and traditions. Chickpeas, known for their nutrition, harmoniously combine with young potatoes to create a hearty and warming treat. Exotic coconut milk adds creaminess while the combination of turmeric, cumin, and curry makes the dish spicy and expressive. It is perfect for a cozy family dinner or celebrations. Served with aromatic rice or flatbreads, it reveals the full palette of Indian gastronomy flavors. This is not just food but a journey into the world of spices and traditions that brings joy to every gourmet.
1
Soak chickpeas overnight. Then rinse and boil until half-cooked in salted water.
- Chickpeas: 0.5 glass
2
Wash the young potatoes and cut them into large pieces with the skin on. Fry in a heated pan until a firm golden crust forms.
- New potatoes: 300 g
3
Put potatoes, peas, curry paste (or 1 tablespoon of curry powder), crushed garlic clove, minced ginger, cumin, and turmeric into a pot.
- New potatoes: 300 g
- Chickpeas: 0.5 glass
- Curry paste: 2 tablespoons
- Garlic: 3 pieces
- Fresh ginger: to taste
- Cumin (zira): to taste
- Turmeric: to taste
4
Pour with coconut milk, bring to a boil, add water. Then reduce the heat and simmer for about 15 minutes.
- Coconut milk: 1 glass
- Chickpeas: 0.5 glass
5
Add salt, hot pepper, tomato paste, sugar, finely chopped onion, and starch. If necessary, add coconut milk or water. Stir, bring to a boil, reduce heat and simmer on low until the peas are cooked.
- Tomato paste: 1 tablespoon
- Sugar: 2 teaspoons
- Onion: 1 piece
- Starch: 2 teaspoons
- Coconut milk: 1 glass
- Ground chili pepper: to taste