Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chickpea and potato curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Stir in chickpeas, potato and stock. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Chickpea and potato curry is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Chickpea and potato curry is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook chickpea and potato curry using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea and potato curry:
- Prepare 1 medium potato cut in 1 inch chunks
- Make ready 2 tinned chickpeas
- Make ready 1 tomato
- Prepare 1 onion
- Take 1 green chilli
- Prepare 4 cloves garlic
- Prepare 1 inch chunk of ginger
- Make ready 1 teaspoon tumeric
- Prepare 1 teaspoon salt
- Take 1 teaspoon chilli powder
- Make ready 1 teaspoon cumin seeds
- Take Half teaspoon garam masala
- Make ready Fresh coriander
Add the curry powder mixture to the pot. Add half of the vegetable broth and potatoes, and stir to combine. In a large pot or Dutch oven over medium heat, add vegetable oil and garlic and onions. Add curry powder, garam masala, ground ginger, cumin and salt to onions.
Steps to make Chickpea and potato curry:
- Put the onion, garlic ginger and chilli in to a food processor, grind until it is a thick paste.
- Cook the onion mixture and cumin seeds in a quarter cup of oil for a few minutes, then add your tomato.
- After that is combined add the chilli, turmeric and salt and cook for a few minutes, then add the potatoes and half a cup of water and cook for 5 minutes.
- Then add the tinned chickpeas with the liquid, cook for 20 minutes on a medium heat, stirring occasionally. Then add the garam masala and cook for a further 10 minutes. You may need to add some more water. Finish with fresh coriander.
Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans. Photography Credit: Elise Bauer This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good! Spicy, filling, and doesn't break the bank. This is a healthy vegetarian meal served with rice and flatbread. This easy curry made in one pot and full of chunky potatoes and plump garbanzo beans, is currently my comfort food.
So that is going to wrap it up with this special food chickpea and potato curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
