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Potato Chickpea Curry
This potato and broccoli curry is the perfect meatless one pan meal. It's easy to make, done in under 30 minutes and incredibly comforting.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb yellow potatoes, cubed
- 1 head broccoli, cut into florets
- 1 can chickpeas, rinsed and drained
- 1 can full fat coconut milk
- 1 tbsp almond butter
- 1 tbsp tomato paste
- 1 tsp curry powder
- salt and pepper, to taste
- fresh cilantro
Instructions
- Heat a large skillet with olive oil. Add in garlic and cook at a low heat for 1-2 minutes or until fragrant. Add in curry powder and cook for another minute.
- In a small bowl, mix together coconut milk, tomato paste, and almond butter. Stir until fully combined.
- Add potatoes to skillet and pour in coconut milk mixture. Bring to a simmer and cook for about 5-7 minutes.
- Next add in broccoli and chickpeas. Stir to combine. Bring back to a bowl and then reduce heat to a simmer. Let simmer for about 15-20 minutes.
- Remove from heat. Serve over basmati rice with fresh cilantro.
Notes
- Feel free to add in any extra veggies you have!
- Store in an airtight container in the fridge for 5 days.
- Reheat on the stovetop or in the microwave.
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