Curried Beans and Potato with Chickpeas

Feeling like your favorite Indian take-out tonight? This plant-based curried bean and potato dish is an easy, delicious take on a classic Indian specialty. This version is made with a warm, mild traditional Indian curry, but can be made spicier with a green, yellow, or red Thai curry, if preferred.

Curried Beans and Potato with Chickpeas

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Servings

6 Servings

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Ingredients

• 1 Tbsp extra-virgin olive oil
• 2 in large yellow onions thinly slicedhalf moons
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1/4 tsp cayenne
• 1/4 tsp salt
• 4 cups diced peeled potatoes
• 4 cups green beans cut into 1 1/2 inch pieces
• 2 cups canned chickpeas rinsed and drained
• 3 cups low sodium vegetable stock

Ingredients 1 Tbsp extra-virgin olive oil 2 in large yellow onions thinly slicedhalf moons 2 tsp ground turmeric 2 tsp ground cumin 1/4 tsp cayenne 1/4 tsp salt 4 cups diced peeled potatoes 4 cups green beans cut into 1 1/2 inch pieces 2 cups canned chickpeas rinsed and drained 3 cups low sodium vegetable stock

Servings 6 Servings Print Recipe

Instructions

1. In large pot, heat olive oil on medium heat, add onions and cook down until caramelized, approximately 30 minutes. Add spices, stir, and let heat for 30 seconds. Add potatoes, beans, chickpeas, and stock. Bring to a boil, then cover and simmer for 20 minutes, or until potatoes are fork tender.
2. Serve in bowls alongside naan, if desired.

Recipe Notes

Per serving: 351 calories; 16 g protein; 7 g total fat (1 g sat. fat); 60 g total carbohydrates (11 g sugars, 17 g fiber); 318 mg sodium