Vegan Chickpea and Potato Japanese Curry
Add this Chickpea and Potato Curry recipe to your list of healthy vegan dinner ideas! This recipe features the best-selling brand of Japanese curry which gives your canned chickpeas a kick of herby and savory flavors. Potatoes complete this dish, leaving you full and satisfied.
Ingredients
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1 tbsp. olive oil
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1/4 cup of medium white onion, 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 diced tomatoes
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200g chickpeas, rinsed and drained
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2 cubes of 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, saute garlic and white onions in oil.
Add ginger and turmeric. Sauté.
Add potatoes and cook until tender.
Add cumin powder and evenly distribute spices in potatoes.
Mix in canned tomatoes and simmer.
Stir in chickpeas.
Pour water or vegetable broth depending on your preferred sauce consistency.
Add soy sauce and curry cubes. Mix until the curry cubes are melted, then simmer.
Add spinach, then serve!