Vegan Chickpea Curry with Jacket Potato
Aromatic and flavorful, this vegan chickpea curry is a hearty and satisfying meal, perfect for a cozy night in. Paired with a fluffy baked jacket potato, it's a wholesome and delicious dish that will leave you feeling warm and content.
Ingredients:
For the curry:
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tbsp grated ginger
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp turmeric powder
* 1/4 tsp chili powder (optional)
* 1 (15 oz) can chickpeas, rinsed and drained
* 1 (14.5 oz) can diced tomatoes
* 1 cup vegetable broth
* 1/4 cup coconut milk (optional)
* Salt and pepper to taste
For the jacket potato:
* 2 large potatoes
* Olive oil
* Salt and pepper
Instructions:
For the curry:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Stir in the garlic, ginger, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute, or until fragrant.
4. Add the chickpeas, tomatoes, vegetable broth, and coconut milk (if using). Bring to a simmer and cook for 15-20 minutes, or until the chickpeas are tender and the curry has thickened.
5. Season with salt and pepper to taste.
For the jacket potato:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and prick them with a fork.
3. Brush with olive oil and season with salt and pepper.
4. Bake for 60-75 minutes, or until tender when pierced with a fork.
To serve:
1. Cut open the jacket potatoes and fluff the inside with a fork.
2. Spoon the chickpea curry over the potatoes.
3. Enjoy hot with your favorite toppings, such as fresh cilantro, lime wedges, or a dollop of vegan yogurt.
Tips:
* For a richer flavor, use homemade vegetable broth.
* Add a touch of sweetness with a drizzle of honey or maple syrup.
* Serve with a side of rice or naan bread for a complete meal.
* Leftover curry can be stored in the refrigerator for up to 3 days.