⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

🍽 Ingredients

• 2 tablespoons Coconut oil (or vegetable oil)
• 1 large, chopped Onion
• 2 cloves, minced Garlic
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground coriander
• 1/4 teaspoon Cayenne pepper
• Pinch Salt
• Pinch Black pepper
• 2 medium, peeled and chopped Potatoes
• 1 can (15 ounces), rinsed and drained Chickpeas
• 1 can (14.5 ounces), undrained Diced tomatoes
• 1 cup Vegetable broth
• 1/2 cup Water
• For garnish Fresh cilantro

📖 Instructions

1. First things first, let's prep our veggies! Peel and chop 2 medium potatoes into 1-inch cubes. I like to use Yukon Golds, but any starchy potato will work beautifully. Also, rinse and drain 1 can (15 ounces) of chickpeas. Give them a quick look-over and remove any stray skins or bits that might catch your eye.
2. Now for the aromatics! Heat 2 tablespoons of coconut oil (or vegetable oil, if that's what you have on hand) in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add 1 large chopped onion and 2 cloves of minced garlic. Sauté for about 5-7 minutes, until the onion is softened and translucent – you'll know it when it's gently golden around the edges.
3. Let's add some serious flavor! Stir in 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (or more, if you like things spicy!), and a generous pinch of salt and black pepper. Cook for about 30 seconds, stirring constantly to toast the spices – this really helps release their full potential and makes the whole curry sing with flavor. You'll smell the magic happening! If things start to smell a little burned, quickly add a splash of water to prevent sticking.
4. Time to add the stars of the show! Add the chopped potatoes and chickpeas to the pot. Stir well to coat everything in the fragrant spice mixture. Now, pour in 1 (14.5 ounce) can of diced tomatoes (undrained is great!), 1 cup of vegetable broth, and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender and the sauce has thickened slightly. You want the potatoes to be fork-tender. Don't worry if the sauce seems a little runny at this point; it'll thicken as it cools.
5. Garnish and serve! Once the curry is cooked to perfection, taste and adjust the seasoning if needed. Perhaps a touch more salt, or a squeeze of fresh lime juice? A little goes a long way. Garnish generously with fresh cilantro (chopped, of course) and serve hot with rice or naan bread. Enjoy every single delicious bite!

📝 Notes

• Taste and adjust seasoning as needed. Add a squeeze of lime for extra zing!
• Feel free to add other veggies like spinach, peas, or carrots during the last few minutes of cooking.
• Serve hot with rice or naan bread