Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, chickpea and potato curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 a savory dish that will satisfy meat-lovers, vegetarians, and vegans alike.
Chickpea and potato curry is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chickpea and potato curry is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chickpea and potato curry using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chickpea and potato curry:
- Prepare 4 cloves garlic
- Make ready 1/2 onion
- Take 2 servings of rice
- Get 1/2 can chickpeas
- Prepare 1 small potato
- Take 1/2 tsp tumeric
- Make ready 1/2 tsp cajun
- Prepare 1/2 tsp red chilli powder
- Make ready 1/2 tsp smoked paprika
- Take 1/2-3/4 tsp garam masala
- Prepare Pinch cinnamon (optional)
- Prepare Salt and pepper
- Make ready 1/2 tsp oil
- Make ready 1 tomato (optional)
- Take 1 bit of lemon juice
- Prepare 1 cup water (adjust according to need)
- Make ready 1 tsp cornstarch (if needed)
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.
Instructions to make Chickpea and potato curry:
- Chop the garlic, onion and potato (into small cubes). Set aside. At the mean time, cook the rice.
- In a pan, heat the oil and add garlic and onion. Stir for about 3-5 minutes until golden brown and soft. Add the tomatoes if you like, with the spices. A splash of water, lemon juice and a pinch of salt. Cook for another 5 minutes.
- Add the water along with the cubed potatoes. Cover and cook for 15 minutes or until the potatoes are fully cooked.
- If the curry is still too watery, add the cornstarch and let it sit for another minute or two.
- Serve with white rice and enjoy!
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. 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.
So that is going to wrap this up with this special food chickpea and potato curry recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
