Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chickpea and potato curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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!!
Chickpea and potato curry is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chickpea and potato curry is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chickpea and potato curry using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chickpea and potato curry:
- Take 1 medium potato cut in 1 inch chunks
- Prepare 2 tinned chickpeas
- Make ready 1 tomato
- Prepare 1 onion
- Prepare 1 green chilli
- Make ready 4 cloves garlic
- Prepare 1 inch chunk of ginger
- Take 1 teaspoon tumeric
- Make ready 1 teaspoon salt
- Get 1 teaspoon chilli powder
- Prepare 1 teaspoon cumin seeds
- Take Half teaspoon garam masala
- Get Fresh coriander
Pick the coriander leaves and finely slice the stalks. I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes Stir in chickpeas, potato and stock. Stir in lime juice; sprinkle with cilantro.
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.
This sweet potato chickpea coconut curry couldn't be easier to make! Simply sauté the onion until softened, then add in the garlic, ginger, and Add the diced sweet potato, curry paste, broth, salt, and pepper and cook until the potato chunks have softened. Stir in the chickpeas and coconut milk and. Potato & Chickpea Curry made in the Instant Pot. An easy weeknight feel which is also vegan and gluten-free.
So that’s going to wrap this up with this exceptional food chickpea and potato curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
