Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chickpea and potato curry. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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 favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chickpea and potato curry is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have chickpea and potato curry using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chickpea and potato curry:
- Make ready medium potato cut in 1 inch chunks
- Prepare tinned chickpeas
- Get tomato
- Take onion
- Take green chilli
- Get garlic
- Make ready chunk of ginger
- Get tumeric
- Get salt
- Make ready chilli powder
- Take cumin seeds
- Make ready teaspoon garam masala
- Get Fresh coriander
Sweet potato and chickpea curry from the oh she glows cookbook. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting. Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
Instructions 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 is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good! You'll love the aromas and flavors that come along with Potato, Chickpea, and Spinach Curry. Not only that, but it's so easy to make, and perfect as a Meatless Monday (and vegan) meal. Prep time comes and goes quickly — then all you have to do is sit back and wait for the meal to simmer. Potato & Chickpea Curry made in the Instant Pot.
So that is going to wrap this up with this special food chickpea and potato curry recipe. Thanks so 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 on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
