Vegan Potato Curry

Ingredients

• 3 Tbsp Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 Tbsp Crushed Garlic
• 1 Tbsp Minced Ginger
• 4 tsp Garam Masala (or Curry Powder)
• 1 tsp Paprika
• 1/2 tsp Cayenne Pepper
• 1 tsp Cumin
• 1/2 tsp Coriander Powder
• 1 tsp Turmeric
• 6 Medium Potatoes ((2.2 pounds/1 kg) peeled and chopped)
• 15 ounce Can Chickpeas ((1 can) drained)
• 14 ounces Canned Chopped Tomatoes ((400g))
• 1 cup Vegetable Stock ((240ml))
• 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
• 2 Tbsp Coconut Sugar (or Light Brown Sugar)
• Sea Salt and Black Pepper (To Taste)
• 1/2 cup Cilantro (Chopped)
• Basmati Rice
• Vegan Naan

Instructions

1. 1

   Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder and turmeric and sauté until the onions are slightly softened.

2. 2

   Add the chopped potatoes and chickpeas and toss in the spices until well mixed.

3. 3

   Add the chopped tomatoes, vegetable stock and coconut milk and stir in.

4. 4

   Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they're ready by bringing out a piece of potato and sticking a fork into it to test if it's fork tender.

5. 5

   Add coconut sugar, sea salt and black pepper (to taste).

6. 6

   Serve with chopped cilantro on top and with basmati rice and/or naan bread.