Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato chickpea curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Heat oil in the pot over medium-high heat.
Potato chickpea curry is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Potato chickpea curry is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have potato chickpea curry using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato chickpea curry:
- Make ready 8 potatoes
- Prepare 1 onion, chopped
- Take 3 garlic cloves
- Make ready 1 1/2 cup peas
- Take 1 can chickpeas, drained and rinsed
- Take 6 tomatoes
- Make ready 1 piece ginger, grated
- Get 4 tsp garam masala
- Prepare 1 tsp cayenne pepper
- Make ready 4 tsp curry powder
- Make ready 2 tbsp vegetable oil
- Get 1 can low-fat coconut milk
- Make ready 2 tsp salt
- Take 2 tsp ground cumin
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. Vegan Sweet Potato Chickpea Curry Vegan Sweet Potato Chickpea Curry. I like to use Jasmine or brown rice.
Instructions to make Potato chickpea curry:
- Peel potatoes and cut into one inch cubes. Place in pot and add salted water. Bring to a boil on high heat. Simmer until potatoes are soft when poked with a fork. Remove from heat. Drain in a collander and put potatoes in pot. Set aside.
- In a large saucepan add the vegetable oil, chopped onion, garlic and grated, fresh ginger. Saute on medium heat until onions are see through. Add seasonings. Continue cooking for two more minutes. Add coconut milk and vegetables and simmer for 15 minutes. Serve with rice and/or naan bread.
- Enjoy!
Stir in the red curry paste and the curry powder and cook for another minute. Add the spinach and cook for a few minutes to wilt. Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Add the curry powder mixture to the pot. Serve with warm flatbreads, a dollop of yoghurt, a handful of fresh coriander and a great movie.
So that’s going to wrap this up for this exceptional food potato chickpea curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
