Chickpea Coconut Curry with Potatoes – Creamy & Cozy

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1½ tbsp curry powder or curry paste
• 2 medium potatoes, peeled and cubed
• 1 can (400g) chickpeas, rinsed and drained
• 1 can (400ml) coconut milk
• 1 cup diced tomatoes (canned or fresh)
• Salt & pepper to taste
• Fresh cilantro (to garnish)
• Cooked basmati rice (to serve)

Instructions

• Heat oil in a large pan. Add onion and cook until soft, about 5 minutes.
• Stir in garlic and ginger, sauté for 1 minute.
• Add curry powder/paste and cook for another minute until fragrant.
• Add diced potatoes and stir to coat.
• Pour in chickpeas, coconut milk, and tomatoes.
• Bring to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
• Season to taste. Serve over rice and top with chopped fresh coriander.