30-Minute Chickpea Potato Curry (Vegan): Guest Post by Hilary Morey

First off, I want to say a big congratulations to Kristy who was randomly selected to win the Vega prize-pack giveaway! Thank you to all who entered. I hope to have many more giveaways on Nourished Sweetly so you can all win something fabulous!

Now, it’s time for Nourished Sweetly‘s very first guest post, and oh my friends it’s a good one! I am so excited to have my longtime friend and incredible writer, Hilary Morey here to share her very own 30-minute chickpea potato curry. Hilary and I have been best buds since we were 8!

We met in elementary school, swam together for years, supported each other through all those tricky ups and downs you face between the ages of 8 and 26 and this past fall I got to see her walk down the aisle! She is also the woman who made sure there was an allergy-friendly cupcake for me at her wedding because she is the BEST! I could talk about her awesomeness for this whole post but I will refrain and instead pass the mic over to her. Take it away Hilary!

Hello Nourished Sweetly followers! My name is Hilary Morey, an accidental country girl from Toronto, Ontario. I now live with my husband in the small town of Kemptville, Ontario just outside Ottawa. I work as a journalist for the local paper and also take on freelance writing gigs when they come my way. I LOVE words. What does this have to do with Nourished Sweetly you ask? Not much, except for the fact that Sheelagh Daly has been one of my besties since we were three feet tall. I am somewhat of a healthy foodie and have gotten addicted to Sheelagh’s Instagram and blog. Recently I offered to share my recipe for a quick and easy chickpea potato curry with her and imagine my delight when she asked me to write a guest post! Writing AND sharing delicious food? CHA-CHING! So here it is. My 30-minute chickpea and potato curry. Best of all it’s hubby-approved! This dish also makes great leftovers so if you are an independent woman/man this recipe will feed you for at least 3 meals.

30-Minute Chickpea Potato Curry

Adapted from allrecipes

Ingredients:

• 1 medium potato, cubed (Yukon gold or white work best because they don’t get mealy when boiled)
• 1 tablespoon oil (avocado, olive, coconut, basically any you have on hand)
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 can condensed tomato soup*
• 1/2 cup water (you can also use a 1/2 cup milk, cream or coconut milk to make this dish a little more decadent)
• 1 can (12 oz) chickpeas, drained
• 1-1/2 cups frozen cauliflower
• 2 cups (or more) fresh spinach

Directions:

1. Place the cubed potato in a pot filled with water and bring it to a boil. Simmer until potatoes are tender.
2. While the potatoes are cooking heat your oil in a pan on low heat and add the onions and garlic. Cook until onions are soft and translucent.
3. Add the curry powder, garam masala, ginger, cumin and salt to the pan and cook while stirring for 1-2 minutes (this lets the spices warm and become even more flavourful).
4. Add the tomato soup, the chickpeas and water (or the other liquid you are using). Bring to a boil and stir in the frozen cauliflower. Reduce heat, cover and simmer for 5 minutes.
5. By this time your potatoes should definitely be done. Drain and add them to the pan. Stir the spinach and cover so that the spinach wilts into the curry. You’ll be surprised at how fast it disappears into the sauce. Continue to simmer until the sauce has thickened, probably another 5 minutes. Serve in large soup bowls. For those with larger appetites (like my husband) serve with buns or naan bread.

*Note on condensed soup: This recipe is vegan if you use something like Campbell’s Condensed Light Tomato as I did, but not necessarily gluten and other allergen-free depending on what type of condensed soup you buy. Read the labels and go for one that fits your dietary needs. (Extra note from Sheelagh: If you’re struggling, to find one that works, I used 3/4 cup tomato sauce, 1/4 cup canned coconut milk and 1/4 cup broth in place of the condensed soup and water/milk and give it two HUGE thumbs up!)

You can check out more of Hilary’s work on her website. I want to thank Hilary so much for sharing this delicious recipe here on Nourished Sweetly. If you get a chance to try it out, please let us know in the comments below! I know I will definitely be making it again!