Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, chickpea and potato curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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. Stir in chickpeas, potato and stock.
Chickpea and potato curry is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chickpea and potato curry is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 1 medium potato cut in 1 inch chunks
- Take 2 tinned chickpeas
- Take 1 tomato
- Prepare 1 onion
- Prepare 1 green chilli
- Take 4 cloves garlic
- Make ready 1 inch chunk of ginger
- Make ready 1 teaspoon tumeric
- Take 1 teaspoon salt
- Prepare 1 teaspoon chilli powder
- Take 1 teaspoon cumin seeds
- Get Half teaspoon garam masala
- Get Fresh coriander
I really enjoy cooking with chickpeas. Serve with warm flatbreads, a dollop of yoghurt, a handful of fresh coriander and a great movie. This chickpea curry recipe puts the potato first. Normally the chickpea comes first but with this recipe under the flavoursome influence of Indian spices including Masala and other fragrant ingredients such as ginger, coconut milk and tomatoes this recipe makes the good old potato shine.
Instructions 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.
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. Add the spinach and cook for a few minutes to wilt. 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’s going to wrap this up with this exceptional food chickpea and potato curry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
