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Ingredients

• 1 onion (#3 cone)
• 1 sweet potato (#3 cone)
• 2 yellow potatoes (#3 cone)
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 garlic cloves (#1 cone)
• 1 tbsp fresh ginger (#1 cone)
• 1 (14 oz) can coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 32 oz chicken broth (or enough to cover vegetables)

Instructions

1. Preheat pan to medium heat. Add onion and sauté until softened.
2. Add garlic and ginger and cook for 1 minute.
3. Add sweet potato, yellow potatoes, and chickpeas.
4. Pour in coconut milk and chicken broth to cover vegetables. Add curry powder, turmeric, cumin, salt, and pepper.
5. Cover and cook on medium until the Vapo-Valve™ clicks, then reduce to low and cook for 10–15 minutes, until vegetables are tender.

Potato Chickpea Curry

Life Changing Dinners

Warm, creamy, and comforting! Tender potatoes and chickpeas simmered in a fragrant coconut curry sauce, creating a hearty and flavorful plant-based dish.

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Cook Time 15 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 1 onion #3 cone
• 1 sweet potato #3 cone
• 2 yellow potatoes #3 cone
• 1 15 oz can chickpeas, drained and rinsed
• 3 garlic cloves #1 cone
• 1 tbsp fresh ginger #1 cone
• 1 14 oz can coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 32 oz chicken broth or enough to cover vegetables

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Instructions

 

• Preheat pan to medium heat. Add onion and sauté until softened.
• Add garlic and ginger and cook for 1 minute.
• Add sweet potato, yellow potatoes, and chickpeas.
• Pour in coconut milk and chicken broth to cover vegetables. Add curry powder, turmeric, cumin, salt, and pepper.
• Cover and cook on medium until the Vapo-Valve™ clicks, then reduce to low and cook for 10–15 minutes, until vegetables are tender.

Keyword chickpeas, potato, sweet potato

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