Easy-Peasy Potato Curry

• vegetable oil2 tablespoon
• medium yellow onion1
• garlic4 clove
• curry powder4 teaspoon
• paprika1 ½ teaspoon
• cayenne1 teaspoon
• cumin powder2 teaspoon
• allspice½ teaspoon
• fresh ginger2 teaspoon
• black pepper½ teaspoon
• potato2 pound
• chickpeas15 ounce
• vegetable broth1 cup
• lemon juice1 tablespoon
• diced tomato14 ounce
• coconut milk14 ounce
• rice0
• naan bread0
• fresh cilantro0

Instructions

1. 1

   Heat the oil in a large pot over medium heat until shimmering.

2. 2

   Add the onion and saute for about 3 minutes, until translucent.

3. 3

   Add the garlic and saute for about 2 minutes, until fragrant.

4. 4

   Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper.

5. 5

   Stir and cook for about 2 minutes until the spices are fragrant.

6. 6

   Add the potatoes and mix well until well-coated in spices.

7. 7

   Add the chickpeas and stir to incorporate.

8. 8

   Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.

9. 9

   Increase the heat to high and bring the mixture to a simmer.

10. 10

    Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.

11. 11

    Serve with cooked rice and naan and garnish with fresh cilantro.

12. 12

    Enjoy!