Description
Chickpea and Potato Curry is a warm, comforting dish that combines tender chickpeas and fluffy potatoes in a fragrant coconut milk sauce. Perfect for cozy evenings or family gatherings, this hearty curry is not just delicious but also nutritious, making it a favorite for meal prep or entertaining guests. With vibrant colors and bold flavors, every spoonful brings joy and satisfaction.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium potatoes (about 400g), diced
- 1 cup full-fat coconut milk
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onions until translucent. Add minced garlic and grated ginger; cook until fragrant.
- Stir in cumin, coriander, turmeric, and chili powder. Cook for an additional minute to release the spices' aromas.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add diced potatoes and drained chickpeas. Mix well to coat with the sauce. Cover and simmer for 15-20 minutes or until potatoes are tender.
- Taste and adjust seasoning with salt; add lime juice if desired.
- Serve hot over rice or with naan bread, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg