Chickpea Potato Curry
It’s Monday and you know that that means – we’re back with another Meatless Monday recipe! During the cold months, all I want to do when I get home from work is wrap myself in a blanket and have a piping hot bowl of food as quickly as possible. This chickpea potato curry is perfect in those situations. It comes together in about 30 minutes for a quick and easy meatless weeknight dinner. Whether you’re participating in Veganuary or not, every meatless meal counts!
Why meatless on Mondays? Consuming more plants and less animal products has a variety of benefits on your health and the environment. Most of all, going meatless once a week can reduce your grocery bill. Meatless meals are full of flavour, easy to make at home, and extremely budget-friendly. I mean, who doesn’t want to save a little cash these days?
This curry is also great to pack for lunch and tastes even better the next day since the flavours have a chance to really soak in.
Chickpea Potato Curry · [serves 2-3]
1 small can chickpeas, drained and rinsed
1 medium sized potato, peeled and diced
1 can coconut milk
2 tablespoons red Thai curry paste
1-2 tablespoons curry powder
1/4-1/2 teaspoon red chilli flakes (optional)
1/2 small onion, diced
1 teaspoon grated ginger
2 cloves garlic, diced
2 handfuls spinach, chopped
spritz of cooking oil
salt + pepper
In a pot, heat cooking oil over medium heat. Cook the onion until it begins to brown. Add the ginger and garlic and stir for 1-2 minutes.
Add the curry paste and curry powder and allow to cook for about a 2-3 minutes or until very fragrant. Heating your spices is very important for activating their full flavour profile! Add a splash of water if the spices are sticking to the bottom of the pot.
Stir in the chickpeas and potato, ensuring everything is coated in the spices. Add half the coconut milk and a little bit of water; just enough to cover the chickpeas and diced potato. Simmer for about 10 minutes or until potato is soft.
Stir in the spinach and allow to wilt slightly. Add more coconut milk if desired, and adjust seasonings with salt & pepper as needed. Serve over rice or quinoa. Enjoy!