EASY Vegan Potato & Chickpea Curry

I haven't made curry in quite a while, so glad I did today!

A HUGE bowl of delicious curry with freshly steamed rice for lunch, anyone? :p

A splash of coconut milk adds a wonderful (and authentic-ish) taste & aroma that takes everything to a whole new level, so do not skip that! A bit of fat occasionally on a high carb diet won't hurt!

Also, a lot of people ask me how many serving the recipes on this blog are for, the answer is, 1 serving (for me hehe). But feel free to make more/less depending on your appetite! (note: especially if you're new to the high carb vegan lifestyle and still not used to eating lots of food)

Now let's move on to the recipe! <3

Recipe

• 2 medium potatoes, peeled & chopped
• 1 (about 15oz / 400 grams) can of chickpeas, drained & rinsed
• 1 c vegetables (I used broccoli & carrots), chopped
• 2 cloves garlic, finely chopped
• 1/2 a medium onion, finely chopped
• 1 tbsp curry powder
• 1/2 tsp smoked paprika powder
• black pepper & chili powder, to taste
• 1 tbsp coconut sugar
• 1/4 c coconut milk
• 1/4 c tomato paste
• water/vegetable stock, as needed

• 1 c dry rice, cook according to package instructions, to serve

Method

1. Bring a pot of water to a boil, add in the potatoes & carrots, boil until tender. Add in the vegetables, boil until cooked. Drain and set aside.
2. In a small bowl, mix together: coconut milk, tomato paste, curry powder, smoked paprika, coconut sugar.
3. Heat a non-stick pan (or add a bit of water to your pan -> trick to not use oil in stir fries, you can thank me later :p) over medium heat. Add in the garlic & onion, cook until fragrant.
4. Add in the curry mixture into the pan, mix in the cooked potatoes & vegetables, chickpeas until everything is fully combined. Add in some water/stock as needed to reach your desired thickness.
5. Enjoy with some freshly steamed rice, and there you have a delicious, nourishing, vegan meal!