Description
A hearty chickpea and potato curry packed with flavor.
Ingredients
Scale
- 2 cups chickpeas, cooked
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add onions, garlic, and ginger. Sauté until soft.
- Add potatoes and cook for 5 minutes.
- Stir in curry powder and cumin.
- Add chickpeas and coconut milk. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Season with salt. Garnish with cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices to your preference.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea and potato curry recipe