The curry itself takes one pot only, as with the side - be it rice, quinoa, couscous, rice noodles.. It thickens nicely with the help of the raw potatoes and mung beans. The picture looks awful, but you get it.
1 tbsp peanut oil
1 tbsp vegan butter
1 tsp whole cumin seeds
1 tsp turmeric
1/2 tsp mango powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp ground masala
1 can Lite coconut milk
8 baby potatoes, quartered, skin on
1 small can chickpeas/garbanzo beans, rinsed
1 medium onion, sliced
1/2 cup yellow mung beans (moong dal)
Optional: 1/2 to 3/4 cup water
Rock salt & white pepper
In a pot, combine oil & butter, add in cumin seeds 'til they pop. Add in remaining spices. Add in onions and sauté for 4-5 minutes. Add in coconut milk, both beans, and potatoes. Bring to a boil for 10 minutes then let simmer on Low until potatoes are soft and curry has thickened. Add in water if liquid boils out too soon. Add S&P to taste.
Serve with a starch of sorts. And naan.