Tomato, Potato, and Chickpea Curry Bowl

A quick and easy curry bowl featuring tomatoes, potatoes, and chickpeas in a flavorful and aromatic sauce enhanced with fresh ginger, garlic, and a blend of curry spices.

Ingredients

• 1 cup diced Tomatoes
• 1 medium diced Potatoes
• 1 cup rinsed and drained Chickpeas
• 1/2 cup Coconut milk
• 1 tbsp Curry powder
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1 tsp minced Fresh ginger
• 1 clove minced Garlic
• 1 tbsp Extra virgin olive oil
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 tbsp chopped (for garnish) Fresh cilantro

Instructions

1. Dice the potatoes and tomatoes. Rinse and drain the chickpeas.
2. Heat extra virgin olive oil in a pan over medium heat.
3. Add minced garlic and fresh ginger, and cook for 1 minute until fragrant.
4. Add diced potatoes and cook until slightly tender, about 8 minutes, stirring occasionally.
5. Add the diced tomatoes, chickpeas, curry powder, turmeric, cumin, coriander, salt, and pepper. Stir well to combine.
6. Pour in coconut milk and simmer for 10 minutes, or until the potatoes are fully cooked and the sauce has thickened. Stir occasionally to prevent sticking.
7. Serve hot, garnished with fresh chopped cilantro.

Cuisine: Thai

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch