Irresistible Chickpea and Potato Curry
Warm, comforting, and bursting with flavor, this Irresistible Chickpea and Potato Curry is a delightful dish that combines the earthiness of chickpeas and potatoes with the creaminess of coconut milk. Infused with aromatic spices like cumin and coriander, this curry is not just a meal; it’s an experience that brings everyone together. Perfect for family dinners or casual get-togethers, each spoonful promises to satisfy your cravings while offering a nutritious boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium Yukon Gold potatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and ginger; cook for another minute until fragrant.
- Add cumin, coriander, and turmeric; stir well to coat the onion mixture with spices for about a minute.
- Incorporate the diced potatoes and chickpeas into the pot. Pour in coconut milk and mix everything together.
- Bring to a gentle boil over medium-high heat. Reduce heat to low and simmer uncovered for about 20 minutes or until potatoes are tender.
- Season with salt to taste. Serve hot, garnished with fresh cilantro over rice or with naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg