Potato Chickpea Curry (Vegan!)

My mom woke me up this morning by telling me to make potato curry for the family. So, I took that opportunity to come up with a rich vegan curry, with not just potatoes, but chickpeas as well. A lot of my friends have been saying they want more Indian recipes featured on Vegephant, so I hope this is a good start! It's extremely easy to make, if you have the ingredients. All the spices can be easily found at any Indian/Middle Eastern grocery store, or online.

Also, I don't know if I've mentioned it before... but I'm obsessed with Sriracha sauce, so I always look for opportunities to add it to my meals. If you don't like/have Sriracha sauce for this recipe, just add some more chili pepper powder for the added spiciness.

Ingredients:
***Use these measurements to make about 10 servings of this dish***

• 5 potatoes
• 1 can of garbanzo beans/chickpeas
• 3 tablespoons vegetable oil
• 1 teaspoon of mustard seeds
• 1 onion
• 2 cloves of garlic
• 2 teaspoons ground or whole cumin
• 1 teaspoon of chili pepper powder
• 1 tablespoon of curry powder
• 1 tablespoon of garam masala
• 1 tablespoon of salt
• 1 tablespoon of turmeric powder
• 2 tablespoons of Sriracha sauce

Method:

1. Place potatoes and drained chickpeas into a large pot. Fill with salted water, and boil on medium high heat for 15 minutes, or until vegetables are tender.
2. Mince/dice onion and garlic into small pieces.
3. While potatoes and chickpeas are boiling, put the vegetable oil in a large skillet over medium heat.
4. When after 2 minutes, add in mustard seeds.
5. When the mustard seeds start to make a popping noise, add the garlic and onion into the skillet. 
6. Continue to let onion and garlic cook until the onion turns fairly translucent (this should take 5 to 10 minutes.)
7. Mix in cumin, chili pepper powder, curry powder, garam masala, and salt.
8. Lower heat to low and allow onion mixture to simmer.
9. Once your potatoes/chickpeas are tender, drain the pot of water, and peel the skins off the potatoes. (I advise doing this while running the potatoes until cold sink water.) 
10. Once skins are peeled off of the potatoes, chop the potatoes into small pieces.
11. Add the chopped potatoes and chickpeas to the onion mixture.
12. Add in turmeric powder and Sriracha sauce, and mix well until potatoes turn bright yellow.
13. Cook and continuously mix the curry for 15 minutes more, after adding potatoes and chickpeas. Add more salt to taste, if necessary.
14. Serve hot with Indian bread or rice!

The potatoes and chickpeas, pre-boil.

The onion and garlic simmering with the spices.

Peeling the potato skins. The skins should come off effortlessly. Run the potatoes under cold water to make this process easier!

The almost-finished curry, with Sriracha sauce drizzled on top.

Finished curry! This is a great starter curry, if you are a beginner at Indian cooking. It tastes great with naan, rice, chapathis, 'regular' bread, or alone!

Questions? Comments? Suggestions? Did you try this recipe out?

Please let me know in the comments!