Yesterday, I was craving a curry dish to make with the baby new potatoes I bought just a few days before but I didn’t have a recipe I loved so I did a bit of googling. I came upon a Spicy Vegan Potato Curry Recipe here that sounded delicious. I had all the ingredients in my pantry so I settled on that but of course, made some of my own adjustments.
This is often how I like to cook. I find a recipe with ingredients I like and have on hand then make it my own. I’ve become pretty good at figuring out whether or not the recipe will work or at least mostly work based on the ingredient list. I don’t always have the time to make up recipes from scratch and this is also a great way to teach yourself how to cook! If you’re fairly new to cooking, I recommend making the recipe as is at least once, taste it and then make notes on what you’d like to change next time so it’s to your own taste and liking. After you’ve made it about 3 times, it will become your own!
Something I teach my health coaching clients is the importance of stocking your pantry so you always have staples on hand that you can whip up a quick meal with if you haven’t prepared in advance. I always have a variety of canned beans, jars of lentils, rice and quinoa from the bulk bin, cans of coconut milk and crushed tomatoes, a variety of oils + vinegars, fresh garlic and onions, plus an array of spices. Knowing I’ve got all those on hand means that most of the time, I can just grab some fresh produce and I can throw something together easily – like I did with this curry.
I am really happy with the way this came out. It’s simple and so full of flavor! And the thing with soups, stews and curries is that they last about 3 days in the fridge so it’s perfect for leftovers. You cook one night, then just warm it up the next! Easy peasy.
I invite you all to play around with this recipe and find the right amount of spice that works for you! Throw this over some brown basmati rice, add in some baked tofu, sprinkle on some fresh cilantro or keep as is. Just have fun with it!
POTATO CHICKPEA CURRY, serves 4
- 6 medium red baby potatoes, cubed into bite size pieces
- 1T coconut oil + 1T pastured ghee (or 2 tablespoons coconut oil to keep vegan)
- 1 large sweet yellow onion, diced
- 4 medium cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 to 1 teaspoon cayenne pepper (depending on how spicy you like it)
- 3 teaspoons curry powder
- 3 teaspoons garam masala
- ½ teaspoon turmeric
- 2 piece fresh ginger root, peeled and minced (on a microplane)
- 2 teaspoons sea salt
- 1 (14.5 ounce) can roasted crushed tomatoes
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (14 ounce) can full-fat coconut milk
- a few handfuls of chopped dandelion, kale, chard or spinach (I especially like the bitterness of the dandelion greens with this dish)
- sea salt + black pepper
- Place cubed potatoes into a large pot and cover with salted water (about 1 teaspoon). Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 12-15 minutes (depending on size of cubes). Drain and allow to air dry for a few minutes before adding to rest of dish.
- While the potatoes are cooking, prep the rest of the meal: chop onions and garlic and put the side. Measure out all the spices (cumin, cayenne pepper, curry powder, garam masala, turmeric, fresh ginger and salt), and mince the ginger then put into 1 bowl so they’re ready to throw in together. Open the cans of tomatoes and coconut milk and drain and rinse the chickpeas and set aside. Now everything is prepped.
- Next, heat the coconut oil & ghee (or just coconut oil) in a large skillet over medium heat. Stir in the onion and garlic and sprinkle with a pinch or two of sea salt; cook and stir until the onion has softened and turned translucent and just starting to brown, about 7 minutes.
- Add all the spices; cook for 2 minutes more.
- Add the tomatoes, garbanzo beans, potatoes and another pinch or two of sea salt and a few twists of black pepper, if desired. Pour in the coconut milk, and bring to a simmer. Add in the dandelion greens then simmer for about 10 minutes before serving to meld flavors.