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The ingredients needed to make Creamy Chickpea Potato Curry:
- Get 1 onion, diced
- Prepare 1 can chickpeas, drained
- You need 1 can coconut milk
- Prepare 3 large potatoes, medium dice
- Get 1 large carrot, diced small
- Provide 3 tsp mild curry powder
- Use 1 tsp garam masala
- Provide 1/2 tsp tumeric
- Provide 1/2 tsp ground cardamom
- Get 1/4 tsp cayenne
- Use to taste Salt and pepper,
- Get 1 tbs olive oil
Instructions to make Creamy Chickpea Potato Curry:
- Heat oil in deep-ish skillet and sautee onion until soft.
- Add your dried spices and mix together and cook for about 3 min.
- Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
- Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
- Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
- Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
- Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!
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