Spicy Chickpea and Potato Curry Recipe

Imagine a cozy dinner featuring a dish that warms your soul and tantalizes your taste buds. This spicy chickpea and potato curry is just that – a delightful combination of flavors that transports you straight to the heart of Indian cuisine. It’s perfect for those chilly evenings when you want something comforting yet exciting.

This recipe is your go-to for a quick, hearty meal that doesn’t compromise on taste. Packed with protein-rich chickpeas and tender potatoes, it’s a fulfilling dish that will satisfy even the hungriest of appetites. Plus, with just a handful of spices, you can create an aromatic experience that fills your kitchen with mouthwatering scents.

Whether you’re a seasoned cook or new to the culinary scene, this curry is simple to prepare and incredibly rewarding. It’s a versatile recipe that can be served over steamed rice, alongside warm naan, or even as a filling for wraps.

Delicious Chickpea and Potato Curry

This chickpea and potato curry is a vibrant dish bursting with flavors from spices like cumin, coriander, and turmeric. The creamy texture from the potatoes combined with the hearty chickpeas creates a comforting meal that’s both satisfying and nutritious.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 medium potatoes, peeled and cubed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the curry powder, cumin, coriander, and turmeric. Stir well to combine and cook for another 1-2 minutes to toast the spices.
4. Add the cubed potatoes and chickpeas to the pot, stirring to coat with the spices.
5. Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
6. Season with salt to taste. Serve hot, garnished with fresh cilantro.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 15g
• Protein: 10g
• Carbohydrates: 50g