Chickpea & Potato Curry

Today was my first official day as a vegan. Though it is the second of January, the first was spent recovering from a New Year’s Eve of great Prosecco, Crémant and red wine. Needless to say, I didn’t snack on much else except for plain taralli and tonic water the day after...yikes.

Today, however, is a brand new day. So, I’m starting things off on the right foot with a giant grocery shop for veggies, fruits and vegan products like mayo and cheese. I also happened to find a jar of grain mustard, which I’m thrilled to have finally tracked down!

After hauling bags of produce back to my apartment with Giorgia by my side, I decided to whip up a version of a tried and true favourite that me and my mom are obsessed with back home. On cold winter evenings, my mom’s signature dish has become the Pioneer Woman’s Chickpea Curry.

Although she always adds different amounts of spices and seasonings, the result is always deliciously à la Marianne. Being my mother’s daughter, I am also prone to recreate and adapt a recipe whenever need be and today it needed be!

I didn’t have curry spice on hand but I was lucky enough to receive a dahl spice mix in my Christmas stocking that my parents mailed to me. If you can’t find dal seasoning, you can mix together equal parts of ground cumin, ground coriander, garlic powder, onion powder, ginger powder, turmeric and chili, along with a pinch of salt and black pepper.

In a particularly creative mood, Giorgia and I also decided to add some potatoes to make the dish a bit more substantial and add another level of texture. Next time, I think I might also add in some carrots or eggplant to add some more dimension!

A quick and hearty plant-based meal, this dish is sure to warm you up and keep you satisfied, vegan or not!

. . .

Chickpea & Potato Curry

*Makes four servings*

INGREDIENTS

• 1 tablespoon olive oil

• 2 small purple onions, diced

• 1 garlic clove, minced

• 1 tablespoon dahl seasoning

• 2 large potatoes, peeled and cubed

• 1 cup vegetable stock

• 1 can chickpeas, drained and rinsed

• 1 can (400 g) coconut milk

• 1 tablespoon lemon-infused honey

• ¼ teaspoon chili flakes

• Salt and pepper, to taste

METHOD

1. Heat the oil in a medium skillet over medium-low heat.

2. Add the onions and sauté for a few minutes. Toss in the garlic and stir.

3. Sprinkle in the sal seasoning and cook until aromatic.

4. Add potatoes and cook for a few more minutes.

5. Pour in the vegetable stock and coconut milk. Bring to a boil.

6. Reduce heat and stir in honey and chili flakes. Let simmer for 25 minutes.

7. Remove from heat and eat with naan or over basmati rice.