Hannah’s Easiest Curry

Special chickpea guest Hannah shared this recipe, which was originally adapted from a recipe called “Chickpeas in Potato-Onion Curry” from a source that they no longer have access to!

Serves 4.

Ingredients
  • Large onion, diced
  • 5-6 garlic cloves, minced
  • 1.5 cups chopped vegetables (potatoes and cauliflower are my favorites, but you can use really whatever, or a mixture.)
  • 1 can (14 oz) coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tsp salt
  • 1.5 tsp coriander
  • 0.5 tsp turmeric
  • 1 tsp chili powder if you like spicy
  • 1 tsp cumin
  • Lemon juice to taste
Instructions
  1. Sauté the onions and garlic in a medium to large pot with some oil until they’re translucent and starting to brown.
  2. Add spices and salt.
  3. Add chickpeas, vegetables, and coconut milk.
  4. Cover and cook until veggies are tender. This is often about 20 minutes, but depends on your vegetables.
  5. Season with a little lemon juice and more salt or spices if needed.
  6. Serve over rice.