Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chickpea and potato curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chickpea and potato curry is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chickpea and potato curry is something which I have loved my whole life.
A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this Making the Chickpea Potato Curry. Measuring out those spices is definitely the step that takes the most time in this recipe!!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chickpea and potato curry using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea and potato curry:
- Take 1 medium potato cut in 1 inch chunks
- Get 2 tinned chickpeas
- Prepare 1 tomato
- Prepare 1 onion
- Take 1 green chilli
- Take 4 cloves garlic
- Make ready 1 inch chunk of ginger
- Make ready 1 teaspoon tumeric
- Prepare 1 teaspoon salt
- Take 1 teaspoon chilli powder
- Make ready 1 teaspoon cumin seeds
- Get Half teaspoon garam masala
- Make ready Fresh coriander
This chickpea and potato curry became a family favorite a few months ago when I first started making it, and we now have it at least every fortnight! Sweet potato and chickpea curry from the oh she glows cookbook. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting.
Steps 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.
Potato & Chickpea Curry made in the Instant Pot. An easy weeknight feel which is also vegan and gluten-free. Make a delicious and convenient meal today with potatoes! Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans. This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good!
So that’s going to wrap this up for this special food chickpea and potato curry recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
