Chickpea and potato curry

Ingredients for 3 servings:

• 600 g potatoes
• 400 g tomatoes, chopped
• 100 g chickpeas
• 400 ml vegetable stock
• 2 garlic cloves
• 1 onion(s)
• 2 tbsp curry powder
• 1 ½ tsp paprika powder, smoked
• 1 tsp thyme
• 1 tsp allspice powder
• 1 tsp almond butter
• 1 tsp cumin powder
• ½ tsp pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan and quick to prepare

Finely dice the onion and garlic. Heat a little oil in a large pan and add the onion, garlic, and the remaining ingredients for the curry base. Stir and sauté for 2 minutes. Add the potatoes and fry for 3 minutes. Deglaze with a splash of vegetable stock, scrape up any burnt spices from the bottom of the pan, and season with salt. Briefly simmer, then add the remaining ingredients and simmer with the lid on for 25 minutes, until the potatoes are tender. Season to taste and add a little more salt if needed. Serve with steamed vegetables and raisin rice with almond slivers.