Ingredients
– 2 tablespoons oil
– 1 medium yellow onion
– 3 cloves minced garlic (about 1 tablespoon)
– 1 tablespoon minced fresh ginger
– 1 tablespoon curry powder
– 2 teaspoons garam masala
– 2 teaspoons cumin
– 1 teaspoon turmeric
– ¼ teaspoon cayenne pepper (plus more to taste)
– ¼ teaspoon salt (plus more to taste)
– 2 pounds (about 4) peeled and diced Yukon Gold potatoes (¾-inch pieces)
– 1 can (14 ounces) reduced sodium chickpeas (rinsed and drained)
– 1 can (14 ounces) diced tomatoes with juices
– 1 can (14 ounces) light coconut milk (or full-fat for richness, with option to substitute chicken or vegetable broth for lighter version)
– 1 teaspoon sugar (optional)
– 1 tablespoon freshly squeezed lemon juice
– 1 cup frozen peas (no need to thaw)
– Chopped fresh cilantro for garnish
Instructions
1-Heat 2 tablespoons oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and sauté until translucent, about 4-5 minutes.
2-Stir in 3 cloves minced garlic (1 tablespoon) and 1 tablespoon minced fresh ginger. Cook for 1 minute until fragrant.
3-Add the spices: 1 tablespoon curry powder, 2 teaspoons garam masala, 2 teaspoons cumin, 1 teaspoon turmeric, ¼ teaspoon cayenne pepper, and ¼ teaspoon salt. Stir for 30 seconds to bloom the flavors.
4-Add 2 pounds diced Yukon Gold potatoes and 1 can rinsed chickpeas. Coat everything in the spices for 2 minutes.
5-Pour in 1 can diced tomatoes with juices and 1 can light coconut milk. Bring to a simmer.
6-Reduce heat, cover, and cook for 15-20 minutes until potatoes are tender, stirring occasionally.
7-Stir in 1 teaspoon sugar (optional), 1 tablespoon lemon juice, and 1 cup frozen peas. Heat through for 2-3 minutes.
8-Taste and adjust salt or cayenne. Garnish with chopped cilantro and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use waxy potatoes like Yukon Gold for the best texture – they hold their shape well during cooking
🥛 For a richer, creamier curry, use full-fat coconut milk instead of light, or simmer longer to thicken
🌿 Add fresh spinach or other greens at the end of cooking for extra nutrition and color – they’ll wilt in just a minute
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-pot
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 244
- Sugar: 4
- Sodium: 244
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 7
- Protein: 7
- Cholesterol: 0