Description
Chickpea and Potato Curry is a heartwarming dish that brings together the creamy richness of coconut milk with the earthy flavors of chickpeas and potatoes. This vibrant curry is not only quick to prepare but also packed with spices that tantalize the taste buds. Perfect for weeknight dinners or gatherings, this recipe promises comfort and satisfaction in every bowl. Serve it over fluffy rice or with warm naan for a delightful meal everyone will love.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large Yukon Gold potatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 2 cups low-sodium vegetable broth
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown (5-7 minutes).
- Stir in minced garlic and grated ginger; cook until fragrant (1-2 minutes).
- Sprinkle in cumin, coriander, and turmeric; stir for about 30 seconds to release aromas.
- Add chickpeas and diced potatoes; mix well to coat with spices.
- Pour in coconut milk and vegetable broth; stir gently and bring to a gentle boil.
- Reduce heat, cover, and simmer for 20-25 minutes until potatoes are fork-tender, stirring occasionally.
- Serve hot over rice or with naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg