Description
A flavorful chickpea and potato curry recipe that is easy to make.
Ingredients
Scale
- 1 cup chickpeas, soaked overnight
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 can coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- Cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add cumin seeds and let them sizzle.
- Add onions, garlic, and ginger; sauté until golden.
- Add tomatoes and curry powder; cook until tomatoes soften.
- Add diced potatoes and soaked chickpeas; stir well.
- Pour in coconut milk and add salt; mix thoroughly.
- Cover and simmer for 25 minutes or until potatoes are tender.
- Garnish with cilantro before serving.
Notes
- Adjust spice level to your preference.
- Serve with rice or bread.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea and potato curry recipe