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Vegan Chickpea, Potato and Coconut Curry

Vegan Chickpea, Potato and Coconut Curry - A silky, rich, creamy vegan chickpea curry with potato and coconut milk. 
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch
Cuisine Indian
Calories 453 kcal

Ingredients
  

  • 2 400g Chickpea Tins drained
  • 2 tbsp Oil
  • 1 large Onion diced
  • 4 cloves Garlic peeled and crushed
  • 1 inch Ginger crushed or grated
  • 1 Green Chilli sliced finely (Optional)
  • 250 g Plum Tomatoes (tinned) blended
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Flakes
  • 1 tbsp Madras Curry Powder
  • 1 tsp Salt Adjust to taste
  • 400 g Coconut Milk
  • 1/2 Lime Juice only

Instructions
 

  • Heat the oil in a large pot over medium heat, then stir in the onions. Cook until dark golden brown. This will take around 10 minutes.
  • Add the garlic, ginger and green chilli and cook for 1- 2 minute until fragrant.
  • Pour in the Plum Tomatoes and add the cumin powder, coriander powder, red chilli flakes and madras curry powder (if using) and salt to the pan.
  • Turn the heat down to low, cover and allow to simmer for 15 - 20 minutes. Check every few minutes and add a splash of water if it is sticking.
  • Add the chickpeas.
  • Stir in the coconut milk and cook for a further 5 - 7 minutes.
  • Squeeze in the lime juice and serve hot with rice or roti/naan.

Nutrition

Calories: 453kcalCarbohydrates: 47gProtein: 7gFat: 29gSaturated Fat: 20gSodium: 653mgPotassium: 1189mgFiber: 6gSugar: 4gVitamin A: 87IUVitamin C: 50mgCalcium: 73mgIron: 6mg
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