15-Minute Japanese-Style Chickpea and Potato Curry
Servings
2-3
Cook Time
15 minutes
Author:
Karman Foods
It's time to try more vegan recipes other than easy-to-make tofu dishes! This Chickpea and Potato Curry Recipe is a wholesome, flavorful, and filling vegan dish made with Japanese Curry and Tomato Sauce. The contrasting taste of the spicy curry and tangy tomatoes come together so well, we won't be surprised if you asked for a second serving! In just under 15 minutes, you can prepare this next healthy vegan meal for yourself or to share.
Ingredients
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1 tbsp. olive oil
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1/4 cup medium white onions, diced
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2 garlic cloves, minced
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1 tsp. ginger, minced
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1 tsp. fresh turmeric, minced
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1 small potato, cubed
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1/4 tsp. cumin seeds
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200g canned tomatoes, dices
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200g washed chickpeas
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2 cubes S&B Golden Curry
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1 tbsp. Kikkoman Soy Sauce
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50g fresh spinach
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OPTIONAL: 1/4 cup water or vegetable broth
Directions
In a hot pan, sauté garlic, white onions, ginger, turmeric.
Add potatoes and cook until tender.
Add cumin powder and stir to spice your potatoes.
Mix in the canned tomatoes.
Add the chickpeas and mix with the sauce.
Add water or vegetable broth depending on preferred consistency. Simmer for 2-3 minutes.
Add soy sauce and simmer.
Melt in curry cubes and mix to distribute the flavor. Simmer.
Mix your spinach. Serve.