Vegan Chickpea, Potato and Coconut Curry - A silky, rich, creamy vegan chickpea curry with potato and coconut milk.
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.