Chickpea Curry with Roasted Potatoes and Naan

Potatoes Brown Onion Garlic Clove Ginger Curry Powder Ground Turmeric Ground Cumin Fresh Coriander Cayenne Pepper Chickpeas Coconut Milk Vegetable Stock Tomato Puree Naan Bread Fresh Coriander Plant-Based Yogurt
  • Step 1.

    Preheat the oven to 220°C (430°F).

  • Step 2.

    Peel and cut the potatoes into bite-sized pieces.

  • Step 3.

    Toss the potato pieces in olive oil, salt, and pepper.

  • Step 4.

    Spread the potatoes on a baking sheet in a single layer and roast for 30-35 minutes, turning halfway, until golden and crispy.

  • Step 5.

    In a large pot, heat oil over medium heat. Add chopped onions, garlic, and ginger, and sauté until softened.

  • Step 6.

    Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for a minute until fragrant.

  • Step 7.

    Add the drained chickpeas, coconut milk, vegetable broth, and tomato paste to the pot. Stir well to combine.

  • Step 8.

    Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the sauce has thickened.

  • Step 9.

    Season the chickpea curry with salt and pepper to taste.

  • Step 10.

    Warm the naan according to package instructions.

  • Step 11.

    Serve the chickpea curry with roasted potatoes and naan, garnished with chopped cilantro and a drizzle of vegan yogurt.

  • Step 12.

    Serve immediately.