Jamaican potato curry

Ingredients for 3 servings:

• 300 g peas and carrots, frozen
• 265 g chickpeas, cooked
• 5 potatoes
• 1 tomato(s)
• 4 garlic cloves
• 1 onion(s)
• some oil
• 300 ml vegetable stock
• 250 ml coconut milk
• 2 tbsp cornstarch
• 2 tsp turmeric
• 1 ½ tsp cumin powder
• 1 tsp thyme
• 1 tsp coriander powder
• 1 tsp ginger powder
• 1 tsp salt
• ½ tsp cayenne pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

quick and easy, vegan

Finely dice the onion and garlic. Heat a little oil in a large pan and sauté the onions and garlic until translucent. Dice the potatoes and tomatoes. Add them to the pan along with the spices. Mix everything well and cook for another minute to allow the flavors to develop. Add the remaining ingredients and simmer with the lid on for about 30 minutes over medium heat. To thicken, dissolve the cornstarch in a little cold water and stir in. Bring the curry back to a boil until it thickens.