This was one of the very first vegetarian meals I made when The Hubster decided he wanted to go veg.
It was also one of the last nightshade-laden meals I had before learning they gave me wicked migraines and cold sores galore.
So it was only fitting that a mere four years later, when those pesky food intolerance went away, we’d go back to that iconic meal.
It was that good.
Kind of like the Chickpea and Tomato Pasta.
We served ours atop a bed of jasmine rice. You could serve yours on brown rice. Or coconut rice. Or quinoa. Or millet. The possibilities are endless.
And I would be totally remiss if I didn’t mention that this recipe was inspired by one over on Simply Recipes.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 2 1/2 cups vegetable broth
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (14.5-oz) can fire-roasted tomatoes
- 8-10 red potatoes, roughly chopped
- 1 medium onion, diced
- 1 tbs safflower or canola oil
- 2 tsp minced ginger
- 1 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- 2 cups cooked rice (basmati, jasmine, coconut)
- In a large pot, saute onions in oil on high for 3-5 minutes.
- Add potato chunks and saute for another 2-3 minutes.
- Add broth, chickpeas, tomatoes, ginger, salt, cumin, coriander, and cayenne. Stir to combine.
- Reduce to medium heat and simmer vigorously, uncovered, for about 35 minutes, or until the potatoes are tender.
- Serve the curry in bowls over rice.
Dairy free, wheat free, gluten free, corn free, soy free, and egg free.