Chickpea Potato Masala

Name: Chickpea Potato Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 3 cloves garlic; 1 2-inch (5 cm) piece ginger, peeled and roughly chopped; 1 tbsp mild curry powder; 1-1/2 tsp ground cumin; 1 tsp garam masala; 1 tsp fine sea salt; 2 cups water, divided; 1 tbsp virgin coconut oil; 1-1/2 cups chopped onions; 1-1/2 lbs yellow-fleshed potatoes, peeled and cut into 1-inch cubes; 2 medium parsnips, peeled and cut into cubes; 1 can (14 to 19 oz) chickpeas, drained and rinsed; 1 medium zucchini, cubed; 1 red bell pepper, seeded and diced; 1 cup canned coconut milk; 1/2 cup packed fresh cilantro leaves, chopped; 1/3 cup unsweetened flaked coconut, toasted (optional)

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 6

Author : Camilla

Instructions

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Step 1

In blender, combine garlic, ginger, curry powder, cumin, garam masala, salt and 1/2 cup (of the water; purée until smooth.

Step 2

In a large saucepan, heat oil over medium-high heat. Add onions and cook, stirring occasionally, for 5 to 6 minutes or until softened. Add garlic purée and cook, stirring, for 1 minute or until thickened. Add potatoes and parsnips; reduce heat and boil gently, stirring often, for about 10 minutes or until potatoes are barely tender.

Step 3

Stir in chickpeas, bell pepper, zucchini and coconut milk, and the remaining water, scraping up any brown bits from bottom of pan. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 16 to 20 minutes or until potatoes are tender. Remove from heat and stir in cilantro. Sprinkle with coconut, if using..

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