Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chickpea and potato curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chickpea and potato curry is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chickpea and potato curry is something which I’ve loved my entire life. They’re nice and they look fantastic.
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!!
To begin with this recipe, we have to prepare a few components. You can have 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 medium potato cut in 1 inch chunks
- Make ready tinned chickpeas
- Get tomato
- Take onion
- Get green chilli
- Make ready garlic
- Prepare chunk of ginger
- Prepare tumeric
- Prepare salt
- Take chilli powder
- Get cumin seeds
- Make ready teaspoon garam masala
- Make ready 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.
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 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’s going to wrap this up for this special food chickpea and potato curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
