Vegetable Curry
A fragrant, coconut milk-based vegetable curry packed with tender potatoes, chickpeas, and spinach. Warmly spiced with turmeric, cumin, and garam masala. Naturally vegan and deeply satisfying.
Prep: 15 min
Cook: 30 min
Servings: 4
Ingredients
- 14 oz coconut milk
- 15 oz chickpeas, drained
- 2 medium Yukon Gold potatoes
- 3 cups baby spinach
- 1 yellow onion
- 4 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp curry powder
- 1 tsp garam masala
- 14 oz diced tomatoes
- 2 tbsp vegetable oil
- 0.25 cup fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Dice the onion and cook for 5 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute.
- Add curry powder and garam masala. Stir for 30 seconds until fragrant and the oil takes on a golden color.
- Dice the potatoes into 1-inch cubes and add to the pot along with the diced tomatoes. Stir to coat everything in the spices.
- Pour in the coconut milk and 0.5 cup water. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the potatoes are almost tender.
- Add the drained chickpeas and cook uncovered for another 10 minutes until the sauce thickens and the potatoes are fully cooked.
- Stir in the baby spinach and let it wilt for 1-2 minutes. Season with salt to taste.
- Serve over basmati rice, garnished with fresh cilantro and a squeeze of lime. Naan bread on the side is highly recommended.