Chickpea Potato Curry with Kale
Cuisine: Indian
Author: Cathy Masiello
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • 4 potatoes, cut into small cubes
  • 2 yellow onions, diced
  • 4 cloves garlic, minced
  • 4 tsp ground cumin
  • 4 tsp curry powder
  • 4 tsp garam masala
  • 1 tsp chili powder
  • ½ tsp cayenne pepper (to taste)
  • 1 (28 ounce) can fire roasted diced tomatoes (blended smooth)
  • 2 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1½ cup peas, frozen are fine
  • 1 (14 ounce) can coconut milk
  • 1 bunch kale, chopped
Instructions
  1. Sauté the onions and garlic in a large pot, adding water as needed to prevent sticking
  2. Once the onions are translucent, add all of the seasonings and stir into the onions
  3. Add 3 tablespoons of water, and cook for about 3 minutes
  4. Add the cubed potatoes, tomatoes, garbanzo beans, peas, and coconut milk
  5. Bring everything to a simmer and cook for 25 minutes, until potatoes soften
  6. Stir in kale, and cook for another 5 minutes until done
  7. Enjoy!
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2016/04/chickpea-potato-curry.html