Potato chickpea curry Recipe

Name: Potato chickpea curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 potatoes; 1 onion, chopped; 3 garlic cloves; 1 1/2 cup peas; 1 can chickpeas, drained and rinsed; 6 tomatoes; 1 piece ginger, grated; 4 tsp garam masala; 1 tsp cayenne pepper; 4 tsp curry powder; 2 tbsp vegetable oil; 1 can low-fat coconut milk; 2 tsp salt; 2 tsp ground cumin

Servings: persons

8 potatoes
1 onion, chopped
3 garlic cloves
1 1/2 cup peas
1 can chickpeas, drained and rinsed
6 tomatoes
1 piece ginger, grated
4 tsp garam masala
1 tsp cayenne pepper
4 tsp curry powder
2 tbsp vegetable oil
1 can low-fat coconut milk
2 tsp salt
2 tsp ground cumin

1
Peel potatoes and cut into one inch cubes.
2
Place in pot and add salted water.
3
Bring to a boil on high heat.
4
Simmer until potatoes are soft when poked with a fork.
5
Remove from heat.
6
Drain in a collander and put potatoes in pot.
7
Set aside.
8
In a large saucepan add the vegetable oil, chopped onion, garlic and grated, fresh ginger.
9
Saute on medium heat until onions are see through.
10
Add seasonings.
11
Continue cooking for two more minutes.
12
Add coconut milk and vegetables and simmer for 15 minutes.
13
Serve with rice and/or naan bread.
14
Enjoy!

697

kcal

Calories

Fat

117

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 14 ingredients. The key ingredients include: 8 potatoes, 1 onion, chopped, 3 garlic cloves, 1 1/2 cup peas, and more.

Yes, Potato 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.

Potato chickpea curry

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