Chickpea and Vegetable Curry

Ingredients

• 300 g Potatoes
• 200 g Carrots
• 150 g Mushrooms
• 400 g Tomatoes
• 400 ml Coconut milk
• 400 g Canned chickpeas
• 2 tsp Curry powder
• 1 medium Onion
• 2 tbsp Oil
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Finely mince the onion and cut the potatoes and carrots into small cubes.

2. Step 2

   Heat the oil in a large pot and sauté the onion for 2 minutes over medium heat.

3. Step 3

   Add the curry powder and stir well for 1 minute to release the aromas.

4. Step 4

   Add the potatoes, carrots, and diced mushrooms. Sauté for 3 minutes.

5. Step 5

   Pour in the coconut milk and tomatoes with their juices. Add the drained chickpeas.

6. Step 6

   Season with salt and pepper, and simmer for 15 minutes until the vegetables are tender.