Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chickpea and potato curry. It is one of my favorites. For mine, I will make it a bit unique. 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 favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chickpea and potato curry is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must 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 medium potato cut in 1 inch chunks
- Get tinned chickpeas
- Make ready tomato
- Make ready onion
- Take green chilli
- Make ready garlic
- Get chunk of ginger
- Take tumeric
- Make ready salt
- Prepare chilli powder
- Make ready cumin seeds
- Take teaspoon garam masala
- Prepare 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’s going to wrap it up with this special food chickpea and potato curry recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
