Chickpea Potato Curry with Chimichurri Sauce (Vegan)

Chickpea Potato Curry 

with 

Chimichurri Sauce

ingredients curry:

• 1-2 tbsp coconut oil
• 2 large yellow onions, chopped
• 3-6 cloves garlic, diced
• 1 red pepper, chopped
• 1 chili pepper or jalapeno pepper, diced
• 1 pound yellow potatoes, scrubbed, and cubed
• 1-2 carrots, peeled and cubed
• 1 cup water
• 1 bunch basil, just leaves stems removed
• 1 large can chickpeas, rinsed
• 1 can coconut milk
• 1 small can diced tomatoes
• 2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp corriander
• 1 large bay leaf
• 2-3 cardamom seeds, crushed
• 1 tsp turmeric
• 1-2 tsp curry powder
• salt and pepper, to taste

preparation steps curry:

1. in a dutch oven or deep skillet, saute onions, garlic and peppers in coconut oil until cooked through

2. add spices-cook stirring often until aromatic

3. add potatoes, carrots, water and diced tomatoes and cook on medium low until potatoes are fork tender

4. add rest of ingredients and simmer on low until ready to serve

ingredients for chimichurri sauce: 

• 1/4 cup olive oil
• 1 bunch Italian parsley, rough chopped
• 4 Tbs lemon juice
• 1 tbsp red wine vinegar
• 4-6 cloves garlic
• 1 tsp paprika
• 1/2 sweet red bell pepper
• 1/2 tsp crushed red pepper
• 1/2 small spicy pepper like jalapeno or  scotch bonnet(optional)
• salt and pepper, to taste

preparation steps for chimichurri sauce: 

1. place all chimichurri ingredients in a food processor and pulse-leaving chunky