· 2 tablespoons vegetable oil· 1 medium yellow onion, diced· 4 cloves garlic, minced· 4 teaspoons curry powder· 1 ½ teaspoons paprika· 1 teaspoon cayenne· 2 teaspoons cumin powder· ½ teaspoon allspice· 2 teaspoons fresh ginger, minced· ½ teaspoon black pepper· 2 lb potato, peeled and cubed· 15 oz chickpeas, 1 can, drained· 1 cup vegetable broth· 1 tablespoon lemon juice· 14 oz diced tomato, 1 can· 14 oz coconut milk, 1 can· rice, cooked, for serving· naan bread, for serving· fresh cilantro, chopped, for garnish
Step 1Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.Step 2Add the garlic and saute for about 2 minutes, until fragrant.Step 3Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.Step 4Add the potatoes and mix well until well-coated in spices.Step 5Add the chickpeas and stir to incorporate.Step 6Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.Step 7Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.Step 8Serve with cooked rice and naan and garnish with fresh cilantro.Step 9Enjoy!