Ingredients
2 tablespoons vegetable oil, 1 medium onion, diced, 4 cloves garlic, minced, 4 teaspoons, curry powder, 1 ½ teaspoons paprika, 1 teaspoon cayenne, 2 teaspoons cumin powder, ½ teaspoon allspice, 2 teaspoons fresh ginger, minced, ½ teaspoon black pepper, 2 lb potato, peeled and cubed (907 g), 15 oz chickpeas, 1 can, drained (425 g), 1 cup vegetable broth (240 mL), 1 tablespoon lemon juice, 14 oz diced tomato, 1 can (395 g), 14 oz coconut milk, 1 can (415 mL), rice, cooked, for serving, naan bread, for serving, fresh cilantro, chopped, for garnish
Method
– Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
– Add the garlic and saute for about 2 minutes, until fragrant.
– Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
– Add the potatoes and mix well until well-coated in spices. Add the chickpeas and stir to incorporate.
– Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
– Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
– Serve with cooked rice and naan and garnish with fresh cilantro.