Spicy Chickpea & Potato Curry (Vegan)
/What is it like?
-Packed with spices & herbs
-Cooked in a creamy Coconut-Cashew Sauce
Recipe
This recipe was inspired by chana masala, although it is milder and the spices and herbs are different. However, it does have a similar texture to chana masala as the potatoes and chickpeas are cooked in a creamy coconut cashew sauce. It can be eaten with pilaf, flatbread, or with a Vietnamese Crepe. If you would like to learn more about how to make Vietnamese Crepes, they are featured in this episode.
Puree
1 bell pepper
4 carrots
1/2 onion
1 13-oz can coconut milk (I prefer Thai Kitchen)
1/3 cup cashews
Stew
1 tbsp paprika
3/4 tsp black pepper
1 tsp fennel
1/2 tsp salt, plus more to taste if needed
3 tbsp low sodium tamari
1/2 tsp oregano
4 sprigs fresh thyme or 1 tsp dried thyme
1 1/2 lbs potatoes
Optional, 2 tbsp white wine
Add at the end
1 13-oz can garbanzo beans
1 lemon, zest plus 2 tbsp juice
1/2 cup parsley, chopped (see note)
Directions:
Roughly chop the carrots, onion, and bell pepper into 1-inch sized pieces. Puree the chopped vegetables, coconut milk, and cashews in a large blender or food processor. Add up to 1/4 cup water if needed.
Place the puree in a 2-quart or medium sized pan with a lid. Add all of the ingredients from the “stew” list and simmer, stirring occasionally, until the potatoes are cooked, about 20 minutes. Be sure to scrape the bottom of the pan when you stir to prevent a layer from forming. If you would like this recipe to be accompanied by rice, begin cooking the rice now.
Add the canned garbanzo beans, lemon juice, zest and parsley. Salt to taste.
Notes:
Since this dish simmers for a long time, you can used the parsley stems as well as the leaves. They will soften and add a lovely flavor.
Spice: this dish calls or an unusual amount of black pepper, but I like the flavor and spiciness that it imparts. Add less pepper if you are hesitant and just spice to taste at the end.
