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Chickpea and Potato Curry

Chickpea and Potato Curry

Delicious Chickpea and Potato Curry, a creamy and flavorful dish ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium potatoes, diced about 400g
  • 1 cup full-fat coconut milk
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 cups vegetable broth
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • large pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté the chopped onions until translucent. Add minced garlic and grated ginger; cook until fragrant.
  2. Stir in cumin, coriander, turmeric, and chili powder. Cook for an additional minute to release the spices' aromas.
  3. Pour in coconut milk and vegetable broth; bring to a simmer.
  4. Add diced potatoes and drained chickpeas. Mix well to coat with the sauce. Cover and simmer for 15-20 minutes or until potatoes are tender.
  5. Taste and adjust seasoning with salt; add lime juice if desired.
  6. Serve hot over rice or with naan bread, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 46gProtein: 10gFat: 15g

Notes

This dish can be customized with different veggies and makes excellent leftovers. Let it cool completely before storing in an airtight container for up to four days in the fridge.

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