Here’s a delicious and cosy meal idea: chickpea and potato curry, served over rice.

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Here’s a delicious and cosy meal idea: chickpea and potato curry, served over rice.

Vegan chickpea and potato curry
1 tbsp olive oil
2 cloves garlic, minced
1 large onion, diced
1 carrot, peeled and diced
2 tbsp tomato paste
1 can chickpeas, drained and rinsed
2 tsp Garam Masala
2 tsp cumin
1 tsp paprika
3 cups potatoes, diced
1 can tomatoes
1 can coconut milk
1 cup vegetable stock
2 tbsp curry powder
2 tbsp tamari
3 cups spinach
Salt and pepper to taste
Heat the olive oil in a large saucepan. Cook the garlic, onion and carrots with the tomato paste for 5 minutes, until softened. Now add the chickpeas, garam masalaa, cumin and paprika, cooking for 3 minutes more, until fragrant. Now add the potatoes, canned tomatoes, coconut milk, vegetable stock, curry powder and tamari. Simmer over a medium heat for 20 minutes, until the potatoes are fully softened and add more vegetable stock if necessary. Now add the spinach and season to taste with salt and pepper. Serve when the spinach wilts.

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