Cookbook:Potato-Chickpea Curry

| Curry | Vegan cuisine

Ingredients

 * 1 small onion
 * 2 cloves of garlic
 * Olive oil
 * 1 tbsp curry powder
 * 1 can coconut milk
 * 3 potatoes, chopped (Yukon gold are good, but use whatever you like)
 * 1 can chickpeas (unsalted, if available)

Procedure

 * 1) Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
 * 2) Add the curry powder and fry for a couple minutes more.
 * 3) Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
 * 4) Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
 * 5) Serve with basmati rice or whatever you prefer.

Notes, tips, and variations

 * If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of cayenne pepper.
 * If doubling the recipe, do not double the chickpeas.