Minted Potato and Chickpea Curry Recipe

Name: Minted Potato and Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried chickpeas; 6 cups water; 2 teaspoons pure chile powder; 1 teaspoon turmeric; 1 russet potato, peeled and diced; 2 tomatoes, coarsely chopped; 1/2 cup unsweetened coconut milk or coconut cream; 1 to 2 teaspoons palm sugar or brown sugar; Salt to taste; 1/4 cup chopped fresh mint leaves; 1/4 cup chopped fresh cilantro leaves; 1 jalapeno chile, seeds and veins removed, finely chopped

Servings: persons

2 cups dried chickpeas
6 cups water
2 teaspoons pure chile powder
1 teaspoon turmeric
1 russet potato, peeled and diced
2 tomatoes, coarsely chopped
1/2 cup unsweetened coconut milk or coconut cream
1 to 2 teaspoons palm sugar or brown sugar
Salt to taste
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 jalapeno chile, seeds and veins removed, finely chopped

1
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water.
2
Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.
3
Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar.
4
Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
5
Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeno.
6
Surprise!
7
Why not try a sparkling Shiraz with this dish?

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried chickpeas, 6 cups water, 2 teaspoons pure chile powder, 1 teaspoon turmeric, and more.

Yes, Minted Potato and Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minted Potato and Chickpea Curry

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