Patatas Bombay veganas

Ingredientes

• 1 medium onion, diced (140g)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 potatoes, cubed into dice sized pieces (450g)
• 1 19 oz can chickpeas (350g drained & rinsed)
• 1 19 oz can crushed tomatoes (532g)
• 2 cups vegetable broth (480 ml)
• 1 tbsp indian curry powder
• 2 tsp thyme
• 1.5 tsp coriander
• 1.5 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cardamom
• 1/2 tsp tumeric
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 1/2 tsp black pepper
• 1 tsp salt + more to taste
• Cooked rice
• Bread
• Cilantro, for garnish

Preparación

1. 1

   Add chopped onions, garlic and ginger into a large shallow pot over medium high heat and sautee until onions are translucent (3 minutes).

2. 2

   Add all the spices and fry for another 1 minutes, until fragrant.

3. 3

   Add the potatoes and stir to coat them in the spices. If the potatoes and/or spices start sticking to the bottom, add some water a little bit at a time. Then add in the chickpeas, crushed tomatoes and vegetable broth. Once it starts to come to a strong simmer, bring the heat down to a medium and allow it to simmer for 15 minutes, uncovered until the potatoes are cooked through and the sauce becomes thick.

4. 4

   Serve hot with some rice and/or bread and garnish with cilantro!