Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, potato and chickpea curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Potato and Chickpea Curry is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Potato and Chickpea Curry is something that I have loved my entire life.
Potato curry with chickpeas and turmeric. In summer, I often swap the chickpeas for peas. A great tasting curry from scratch will always call for a fair few spices.
To get started with this recipe, we have to first prepare a few ingredients. You can have potato and chickpea curry using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato and Chickpea Curry:
- Make ready 1 onion chopped
- Get 1 tsp Ginger & garlic paste
- Get 2 green chilli chopped
- Make ready 1/4 cup vegetable oil
- Take 1 tsp red chilli powder or to taste
- Prepare to taste Salt
- Prepare 1 tsp Kashmiri red chilli powder 1/2 tsp red chilli flakes
- Prepare 1/2 tsp turmeric powder
- Prepare 1/2 tsp cumin & nigella seeds
- Make ready 400 g chopped fresh tomatoes or tin tomato
- Prepare 400 g potatoes cut into chunks
- Make ready 400 g chickpeas tin, drained
- Get and rinsed or you can use all night soaked in water boiled & drained
- Make ready 1 lemon juiced
- Make ready 1 tsp garam masala powder
- Make ready naan, roti or rice to serve Fresh coriander chopped for garnish
Caribbean chickpea and potato curry or chana aloo masala is a healthy vegan curry typically served over rice. It's a family-friendly recipe, so easy to make, and ready in under half an hour! I really enjoy cooking with chickpeas. Heat the oil a large saucepan over a medium heat.
Instructions to make Potato and Chickpea Curry:
- Heat oil in a pan add cumin & nigella seeds when splutter then add chopped onion fry till nice golden brown. - Add garlic, ginger paste fry 20 or 30 seconds.
- Add all spices & 1/4 cup of water mix well and fry for a few minutes well.
- Add tomato tin or fresh. Fry well till all tomatoes blend well.
- Add the potatoes fry 3 or 4 mins well then add chickpeas along with 1 cup of water and simmer for 30 minutes until thickened and the potatoes have cooked through. - Add lemon juice, fresh chopped green chillies & fresh chopped coriander and cook for a few minutes more.
- Sprinkle garam masala, and serve with naan, roti or rice. - Enjoy !
Once hot, add the cumin seeds and fry for a minute, or until aromatic. A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce. Vegetarians and meat-eaters alike love this rich, moreish curry. 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.
So that is going to wrap it up for this exceptional food potato and chickpea curry recipe. Thanks so much for reading. I am confident 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 family, colleague and friends. Thank you for reading. Go on get cooking!
