Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small green chili, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the vegetable oil over medium heat in a large heavy-bottomed pot. Add the diced onion and sauté for 5-7 minutes until translucent and starting to brown.
  2. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for 60 seconds until fragrant.
  3. Add the cubed potatoes to the pot and cook for 5 minutes, stirring occasionally, until the edges are slightly golden.
  4. Sprinkle in the turmeric, cumin, coriander, garam masala, salt, and black pepper. Stir constantly for 1-2 minutes to bloom the spices.
  5. Pour in the diced tomatoes, scraping any browned bits from the bottom of the pot. Add the rinsed chickpeas.
  6. Cover the pot and simmer on low-medium heat for 15-20 minutes, or until the potatoes are fork-tender.
  7. Stir in the coconut milk, lime juice, and chopped cilantro before serving.