Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chickpea and potato curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chickpea and potato curry is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chickpea and potato curry is something that I’ve loved my whole life.
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 ingredients. 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
- Prepare tinned chickpeas
- Take tomato
- Prepare onion
- Take green chilli
- Prepare garlic
- Make ready chunk of ginger
- Take tumeric
- Make ready salt
- Make ready chilli powder
- Make ready cumin seeds
- Prepare teaspoon garam masala
- Take 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 it up with this exceptional food chickpea and potato curry recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
