Chickpea Potato Curry with Peas from I Can Cook Vegan by Isa Chandra Moskowitz

Name: Chickpea Potato Curry with Peas from I Can Cook Vegan by Isa Chandra Moskowitz
Ingredients: 4 cloves garlic, minced; 1 tablespoon coconut oil; 1½ cups (210 g) trimmed and peeled medium-dice shallots; 3 cups (720 ml) vegetable broth; ¼ teaspoon red pepper flakes; 2 tablespoons mild curry powder; 2 teaspoons ground cumin; 1 tablespoon minced fresh ginger; ¼ cup (10 g) chopped fresh cilantro, plus extra for garnish; 1 (15-ounce/440 ml) can full-fat coconut milk; 1 cup (135 g) frozen peas; 1 (15-ounce/425 g) can chickpeas, drained and rinsed, or 1½ cups (240 g) cooked chickpeas; 1 large carrot, peeled and sliced on a bias ¼ inch (6 mm) thick; 12 ounces Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes; 1 tablespoon agave; 1 teaspoon salt

app.ckbk.com

There are times when you want to break out the mortar and pestle and make your own curry powder. And then there are Tuesdays. If you don’t have a basic, go-to c

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Microplane
Chef's knife
Cutting board
Pot
Stove
Measuring spoon
Measuring cup
Can opener
Colander
Wooden spoon
Ladle
Serving bowl

Ingredients

4 cloves garlic, minced
1 tablespoon coconut oil
1½ cups (210 g) trimmed and peeled medium-dice shallots
3 cups (720 ml) vegetable broth
¼ teaspoon red pepper flakes
2 tablespoons mild curry powder
2 teaspoons ground cumin
1 tablespoon minced fresh ginger
¼ cup (10 g) chopped fresh cilantro, plus extra for garnish
1 (15-ounce/440 ml) can full-fat coconut milk
1 cup (135 g) frozen peas
1 (15-ounce/425 g) can chickpeas, drained and rinsed, or 1½ cups (240 g) cooked chickpeas
1 large carrot, peeled and sliced on a bias ¼ inch (6 mm) thick
12 ounces Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes
1 tablespoon agave
1 teaspoon salt