Chickpea & Potato Coconut Curry

Source Y Nut Nutrition Services
RatingDifficultyBeginner

A quick and easy crowd pleaser. Not complex and brings a variety of flavors to your household.

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Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 onion, sliced
 4 garlic cloves, finely chopped
 4 medium potatoes, cut into small pieces
 2 carrots, sliced
 3 tsp curry powder
 1 ½ cups coconut milk
 1 ½ cups vegetable broth
 3 cups chickpeas, cooked
 1 ½ cups frozen peas
 Salt and pepper to taste

1

In a large sauce pan, dry sauté onions for a couple of minutes on medium heat. Add garlic and carrots and sauté for a few more minutes. Add 1 tablespoon of vegetable broth at a time as need it so vegetables don’t burn or stick to the pan.

2

Add the remaining ingredients, turn heat to high and bring to a boil. Reduce heat to low-medium and simmer for about 20 minutes or until potatoes are cooked.

3

Serve on top of jasmine brown rice, regular brown rice or enjoy it by itself.

CategoryCuisine

Ingredients

 1 onion, sliced
 4 garlic cloves, finely chopped
 4 medium potatoes, cut into small pieces
 2 carrots, sliced
 3 tsp curry powder
 1 ½ cups coconut milk
 1 ½ cups vegetable broth
 3 cups chickpeas, cooked
 1 ½ cups frozen peas
 Salt and pepper to taste

Directions

1

In a large sauce pan, dry sauté onions for a couple of minutes on medium heat. Add garlic and carrots and sauté for a few more minutes. Add 1 tablespoon of vegetable broth at a time as need it so vegetables don’t burn or stick to the pan.

2

Add the remaining ingredients, turn heat to high and bring to a boil. Reduce heat to low-medium and simmer for about 20 minutes or until potatoes are cooked.

3

Serve on top of jasmine brown rice, regular brown rice or enjoy it by itself.

Chickpea & Potato Coconut Curry