Name: Chickpea Potato Curry with Peas
Yield: Serves 6
Ingredients: 4 cloves garlic, minced; 1 tablespoon coconut oil; 1½ cups (210 g) trimmed and peeled medium-dice shallots; 3 cups (720 ml) vegetable broth; ¼ teaspoon red pepper flakes; 2 tablespoons mild curry powder; 2 teaspoons ground cumin; 1 tablespoon minced fresh ginger; ¼ cup (10 g) chopped fresh cilantro, plus extra for garnish; 1 (15-ounce/440 ml) can full-fat coconut milk; 1 cup (135 g) frozen peas; 1 (15-ounce/425 g) can chickpeas, drained and rinsed, or 1½ cups (240 g) cooked chickpeas; 1 large carrot, peeled and sliced on a bias ¼ inch (6 mm) thick; 12 ounces Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes; 1 tablespoon agave; 1 teaspoon salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

There are times when you want to break out the mortar and pestle and make your own curry powder. And then there are Tuesdays. If you don’t have a basic, go-to curry in your life, maybe you need one. You should be able to open your cupboard, pull out a few cans of this, a few jars of that, and be halfway done with the recipe. This is the kind of stew that will have you waking up in the middle of the night to eat it cold, right out of the fridge. This will only be as delicious as your favorit