Chickpea & Potato Curry

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Chickpea & Potato Curry: A Flavorful & Nutritious Delight

Craving a comforting and flavorful meal that’s both satisfying and healthy? Look no further than Chickpea & Potato Curry! This vegetarian staple is a beloved dish across many cultures, prized for its rich flavors, creamy texture, and nutritional benefits. It’s a fantastic way to enjoy plant-based protein and complex carbohydrates in a single, delicious serving.

Our Chickpea & Potato Curry features tender chickpeas and perfectly cooked potatoes simmered in a vibrant and aromatic curry sauce. The sauce is a symphony of spices, including turmeric, cumin, coriander, and garam masala, creating a warm and inviting flavor profile. We use fresh ginger, garlic, and chili peppers to add depth and a touch of heat that can be adjusted to your preference.

This curry is not only incredibly tasty but also packed with nutrients. Chickpeas are an excellent source of protein and fiber, promoting satiety and aiding digestion. Potatoes provide essential vitamins and minerals, including potassium and vitamin C. The combination of these ingredients makes for a nourishing and wholesome meal that will leave you feeling energized and satisfied.

Enjoy Chickpea & Potato Curry with a side of fluffy basmati rice, warm naan bread, or even as a filling for a flavorful wrap. It’s a versatile dish that can be enjoyed as a quick weeknight dinner or a comforting weekend meal. Prepare to be captivated by its authentic flavors and the sheer satisfaction of this classic vegetarian curry!

Whether you’re a seasoned curry enthusiast or new to the world of Indian cuisine, our Chickpea & Potato Curry is sure to impress. Experience the warmth and goodness of this delightful dish today!

Ingredients

1 can of white chick peas – washed and drained1 large potato cubed (I use maris pipers)2 tbsp sunflower oil1 black cardamom2 cloves1 cinnamon stick1/2 tsp cumin seeds1/2 black mustard seeds1/4 tsp fenugreek seedsPinch of asafoetida3 small red onions – finely chopped3 small tomatoes finely chopped3/4 tsp turmeric powder1 heaped tsp coriander powder1 heaped tsp cumin powder1/4 tsp red chilli powder – optional1/2 tsp ginger paste1/2 tsp garlic pasteSalt to taste

Method

1. Add the oil to a pressure cooker & heat2. Add the whole spices – cardamom, cinnamon stick & cloves.3. Once toasted, add the cumin, mustard & fenugreek seeds along with the asafoetida.4. Allow to crackle.5. Add the diced onions and cook for 7 – 10 mins until softened & sprinkle in the salt.6. Add the chopped tomatoes, spices – turmeric, cumin, coriander & red chilli powder, along with the ginger & garlic paste.7. Mix and cook over a medium heat until everything has combined together and formed a sauce (you will know it is cooked when you see the oil separate from the tomatoes & spices.8. Mix in the chickpeas & potatoes and pour in about 1 cup of water (more or less according to how soupy you would like the curry).9. Stir together and simmer in the pressure cooker for about 8 – 10 whistles over a medium – high heat.10. Garnish with fresh chopped coriander & lime juice

Notes

Mash some of the potatoes with the back of a spoon to make the sauce thicker.If you don’t have a pressure cooker, don’t panic – you can easily make this in a pan, just simmer for about 30 – 40 minutes once the curry base is cooked.