Potato and Chickpea Curry
Author: Nikki
Recipe type: Mains
Ingredients
- 6 medium potatoes, peeled & cut into cubes
- 1 large onion, sliced into thin crests
- 1 can of 420g chickpeas, drained (*keep the aquafaba/liquid)
- 2-3 tbsp olive oil
- ¼ cup tomato paste
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 2 tbsp plain flour
- 2 ½ cups non-dairy milk
- Salt & pepper to season
Instructions
- Heat oil & pan fry potatoes until brown. Remove with slotted spoon & sit to one side
- Add the onion & fry until translucent (add more oil if necessary)
- Stir in tomato paste. Coat onion
- Add curry powder, brown sugar & flour. Mix will be dry
- Using a whisk, pour in milk slowly & stir until it starts to thicken (use the back of a spatula if your powders do not combine easily & spread across the bottom of the pan to break up)
- Add potatoes, chickpeas & seasoning. Heat through
- Serve on a bed of rice
Notes
*Aquafaba is the perfect replacer for eggs & makes great meringue. Google it!
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