When the weather turns chilly, there's nothing so comforting as a warm meal - a hearty dish that's both nourishing and delicious, like these Creamy Curried Chickpeas with Potatoes. I am a big fan of the chickpea, or the garbanzo bean if you will. Whatever you call it, this humble-looking legume has a satisfying body and a willingness to absorb the flavours of a tasty sauce or seasoning.
This recipe for Creamy Curried Chickpeas with Potatoes is both vegan and gluten-free. It can be ready in under an hour and most of that time is cooking time, so you can be doing other things (like browsing Instagram or catching snippets of your favourite show on Netflix). You might say, "If this recipe is vegan, how is it 'creamy'?" Fair question. The curry sauce is made creamy with the addition of a rather exciting new non-dairy beverage, made right here in Canada. It's called Veggemo and it's the first non-dairy beverage to originate from veggies.
Please stop imagining a milk made from broccoli, cucumber and lettuce. Ha ha. Veggemo is made from mild-tasting ingredients such as pea protein, tapioca and potato. Peas provide protein, nutrition and flavour, while tapioca from cassava (a root vegetable) gives the beverage its creamy texture. Potatoes make this dairy-free alternative smooth and milky white. And Veggemo is fortified - it's rich in calcium and Vitamin D and provides an excellent source of Vitamin B12.
Here's what Veggemo does NOT contain: dairy, gluten, soy, GMOs, carrageenan, nuts or cholesterol! Plus it's vegan and kosher. Pea protein is nutritious and easily digestible, making Veggemo a great alternative for those who suffer from dairy allergies and sensitivities and for others, like me, who simply don't want to drink milk. The peas used for Veggemo are grown and naturally processed in Belgium. Veggemo is available in original, unsweetened and vanilla flavours, all in shelf-stable packaging. Original and vanilla contain organic cane sugar, while unsweetened is sugar-free. Veggemo does not taste like traditional milk (which I think is a good thing). It has a unique flavour all its own. I enjoy it, and - as I said in this What I Ate Wednesday post - my kids like it too. That's a big yay!
Find out more about Veggemo and how to get it at a store near you. (Hint: here in Ontario it's available at Walmart Supercentres!)
Back to that delicious Creamy Curried Chickpeas with Potatoes recipe. I based this recipe on an authentic family curry recipe that was given to my husband by a friend. It's a favourite with everyone in my family, even my son (who normally turns his nose up at my "healthy" dinners). It benefits from a pleasant blend of warming spices like chili powder, turmeric and coriander, as well as ginger root, fresh tomatoes, potatoes, lemon juice and fresh cilantro.
This curry is a classic example of how you can join together healthy whole foods and spices to make a satisfying and delicious meal that is kind to your body. No artificial ingredients, sugars or wheat. It's a very affordable dish too, especially if you cook your own chickpeas to start. Just put two cups of dry chickpeas in a pot of water the night before. In the morning, dump the water, rinse the chickpeas, put them back in the pot with fresh water and boil for an hour until tender. If you're going to buy canned chickpeas, I prefer Eden Organic chickpeas in BPA-free cans.
Read on for a great giveaway from the people at Veggemo!
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Creamy Curried Chickpeas with Potatoes
Keywords: entree gluten-free nut-free vegan vegetarian soy-free
Ingredients (4 servings)
- 2 Tbsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 large onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced or 1 Tbsp ginger paste
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/4 tsp black pepper
- 2 tomatoes, diced
- 3 cups cooked or canned chickpeas
- 2 cups water
- 1 tsp salt
- 1 cup Veggemo non-dairy beverage, unsweetened
- 1 cup potatoes, cut in small chunks
- juice from 1/2 a lemon
- fresh coriander (garnish)
- 1/2 fresh tomato, diced (garnish)
In a large pot, heat coconut oil over medium-high heat.
Add the cumin and mustard seeds and allow them to warm through for a minute or so. Add the onion and cook, stirring frequently, for 3 minutes. Add garlic, ginger, chili powder, coriander, turmeric, black pepper and tomatoes. Cook for 2 or 3 minutes.
Add the chickpeas, water and salt. Bring to a boil, turn the heat down and simmer for 20 minutes.
Add Veggemo and potatoes. Bring to a boil, turn the heat down and simmer for another 20 minutes with the lid partway on, until potatoes are tender, adding more water if needed.
Stir in lemon juice. Serve over basmati rice and garnish with coriander and tomatoes.
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Canadians, Enter To Win A $50 Whole Foods Market Gift Card
The makers of Veggemo have generously offered to give one lucky Woman in Real Life Canadian reader a $50 gift card to Whole Foods Market! Enter using the rafflecopter widget below until February 9th.
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