Ingredients
Everything you'll need to make this recipe
1
1 small onion
2
2 cloves of garlic
3
Olive oil
4
1 tbsp curry powder
5
1 can coconut milk
6
3 potatoes, chopped (Yukon gold are good, but use whatever you like)
7
1 can chickpeas (unsalted, if available)
Instructions
Step-by-step guide to making this recipe
1
Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
5 minutes
2
Add the curry powder and fry for a couple minutes more.
3
Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
20 minutes
4
Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
20 minutes
5
Serve with basmati rice or whatever you prefer.
Notes
- âąIf the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of cayenne pepper.
- âąIf doubling the recipe, do not double the chickpeas.