Sometimes you don’t get things right on the first try, but sometimes the stars align and somehow you do. The first time I tinkered with formulating a vegan curry recipe, I set it on the counter for loved ones to try and within moments of bringing spoonfuls to their mouths, a resounding response of approval was reverberating in the kitchen. We sopped up bowls of the golden sauce with fresh naan and turmeric rice, not to mention a dollop of yogurt whipped with garlic and lemon and mint to curb the spice a bit. Sometimes I like to sprinkle a pinch of dukkah, a middle eastern spice and nut mixture, on top for a bit of an unorthodox crunch. This curry is loved by carnivores and vegetarians alike - soft morsels of potato and spiced chickpea simmered in a pot of broth and tomato and creamy coconut milk make it hearty but not heavy.

Chickpea Potato Curry

2 cans chickpeas, rinsed and drained

2 cans coconut milk

4 large golden potatoes, cubed

2 yellow onions, diced

6 garlic cloves, crushed

2 cups chicken or vegetable broth

2 cups tomato puree

6 oz tomato paste

1 tablespoon fish sauce

1 tablespoon curry powder

1 tablespoon cumin

1 tablespoon ginger

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon chili flakes (less if less spice is desired)

One pinch each of ground nutmeg, cinnamon and cloves

Salt and pepper, to taste

Cilantro and dukkah for topping (optional)

Olive oil

In a large pot over medium heat, add the olive oil. When the oil is heated, add the onion and cook until translucent. Add all the spices, the garlic and.the potatoes, tossing to coat the onions and potatoes with the oil and spices. Add the tomato paste and stir, cooking until the paste begins to brown on the bottom of the pan. Add the coconut milk, fish sauce, broth, and tomato puree and scrape the bottom of the pot to be sure no bits of potato or tomato paste have stuck. Cover and simmer for 30 minutes.

After 30 minutes, check to be sure the potatoes are quite soft. Using a potato masher in the pot, mash the curry a few times to thicken it with the mashed potatoes and chickpeas. Add salt and pepper to taste and serve hot with some cilantro, some dukkah spice if you can, with a dollop of yogurt and alongside naan or rice.