Chickpeas and Potato Curry, a quick and easy meat-free recipe, using a variety of Indian spices to give a delicious warm and spicy dish.
Chickpeas and Potato Curry, a quick and easy meal, great served as a main or side dish. This recipe uses simple ingredients, and it's also meat-free and budget-friendly too!
For the meat lovers, you could also add some chicken or turkey, or serve this as a side dish alongside a meat dish. That way everyone is happy!
Recipe by Adelenne Lee
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Prep Time
10 minutes
Cook Time
20 minutes
Yield
2 - 4
Ingredients
3 tbs oil
1 medium onion, chopped
3 cloves garlic, minced
1 inch piece of ginger, minced
1 tsp garam masala powder
1 tsp cumin powder
1 tsp cinnamon powder
1 tsp chili powder
1 tsp turmeric powder
2 x cans of chickpeas, drained
( if using dried chickpeas, 1 ½ cups pour boiling water and soak overnight)
1 can diced tomatoes
1 tsp salt
1 cup chopped fresh cilantro or coriander
3-4 medium potatoes, diced into big cubes
1 cup water
½ cup green peas
Greek yogurt to serve with curry
Instructions
1. Fry onions with oil until translucent, about 5 mins. Add garlic and ginger. Fry for 1 min. Add in spices and fry till fragrant. Add a little more oil if it is too dry. (if adding chicken or turkey, add this now)
2. Stir in potatoes and chickpeas. Add tomatoes and water.
3. Cover and simmer on low heat until potatoes are tender and the liquid is slightly reduced.
4. Add in green peas and ½ the cilantro. Cook for another 10 mins.
5. Before serving garnish with the rest of the cilantro and Greek yogurt.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Chickpeas and Potato Curry
Chickpeas and Potato Curry, a quick and easy meat-free recipe, using a variety of Indian spices to give a delicious warm and spicy dish
Ingredients
- 3 tbs oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp chili powder
- 1 tsp turmeric powder
- 2 x cans of chickpeas, drained
( if using dried chickpeas, 1 ½ cups pour boiling water and soak overnight)
- 1 can diced tomatoes
- 1 tsp salt
- 1 cup chopped fresh cilantro or coriander
- 3-4 medium potatoes, diced into big cubes
- 1 cup water
- ½ cup green peas
- Greek yogurt to serve with curry
Instructions
- Fry onions with oil until translucent, about 5 mins. Add garlic and ginger. Fry for 1 min. Add in spices and fry till fragrant. Add a little more oil if it is too dry. (if adding chicken or turkey, add this now)
- Stir in potatoes and chickpeas. Add tomatoes and water.
- Cover and simmer on low heat until potatoes are tender and the liquid is slightly reduced.
- Add in green peas and ½ the cilantro. Cook for another 10 mins.
- Before serving garnish with the rest of the cilantro and Greek yogurt.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 21mgSodium: 717mgCarbohydrates: 62gFiber: 11gSugar: 10gProtein: 22g
Nutrition information isn’t always accurate
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