Potato & Chickpea Curry

It’s fall, it’s cool and breezy and what is more comforting than a tasty, thick curry?! This dish is full of Indian flavors, potatoes, chick peas and tomatoes! It was loved by the whole family, even the picky ones! I served ours over brown rice but you can sub that out for cauliflower rice or eat as a stew! I truly hope you enjoy this dish as much as we do!
Ingredients:

• 1 large yellow onion, diced
• 3 garlic cloves , minced
• 1 small red pepper
• 1 small green pepper
• 2 Tbsp curry powder
• 1 Tbsp dried parsley
• 1 tsp All Spice powder
• 1 tsp nutmeg powder
• 1 tsp smoked or regular paprika
• 1 tsp cumin powder
• 1 tsp himalayan salt ( add more to taste)
• 1/2 tsp black pepper
• 2 cups potatoes (about 4-5 yellow potatoes), cubed
• 3 cups chickpeas, drained & rinsed
• 2 medium sized tomatoes, diced ( or 1 can diced tomatoes)
• 1 cup vegetable broth
• 1 can full fat coconut milk
• Optional: 1/4 tsp cayenne pepper ( I omit because kids but it adds a great spice!)

Directions:

1. Heat 2 Tbps coconut oil, OR veggie broth for oil free, in a large, deep pot over medium high heat.
2. Add the onion, garlic, peppers and all the spices. Cook until the onion is translucent, up to 5 minutes.
3. Add in the potatoes, stirring and coating with the spice mixture. Cook for about 3 more minutes. Add in a little broth if everything starts sticking.
4. Add the chickpeas, tomatoes, vegetable broth & coconut milk. Bring to low simmer then turn down the heat to medium and simmer for 20-25 minutes, or until the potatoes are cooked and the sauce has thickened. Add more milk/broth if you want it more saucey.
5. Adjust seasoning to taste, top with chopped cilantro and serve over rice!

If you want to make NAAN to go with this I have 2 recipes I will attach below! Pictured are the gluten free ones. So good! Click the kind you would like to make below!

GRAIN FREE NAAN

GLUTEN FREE NAAN

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