Chick Pea potato curry
This spicy chickpea potato curry is a hearty and satisfying dish, perfect for cozy nights. It's packed with bold flavors, a kick of heat, and wholesome ingredients. Serve it with steamed rice or warm naan for a complete meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 2 medium potatoes peeled and diced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 teaspoon garam masala
- 2 teaspoons ground coriander
- 1 can 14 oz coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- ½ teaspoon cayenne pepper optional, for extra heat
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
- 1 can dice tomatoes
Sauté Aromatics: Heat oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is softened and translucent.
Add Spices: Stir in the curry powder, turmeric, and cumin, ground coriander, grama masala, cayene pepper, and paprika, and cook for 1-2 minutes until fragrant.
Cook Potatoes: Add the diced potatoes and chickpeas to the pot. Stir for about two minutes till the potatoes are coated with the spice mix. Pour in the coconut milk, and vegetable broth and season with salt. Bring to a simmer.
Simmer: Cover and let it cook for about 20-25 minutes, or until the potatoes are tender and the flavors meld together.
Garnish and Serve: Serve hot, garnished with fresh cilantro. Enjoy your Chickpea and Potato Curry with rice or naan.