Description
A hearty and flavorful chickpea potato curry that is easy to prepare.
Ingredients
Scale
- 1 cup chickpeas, soaked overnight
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cook for 1 minute.
- Add chopped tomatoes and curry powder, cook until tomatoes soften.
- Add soaked chickpeas and diced potatoes, mix well.
- Add water to cover the ingredients and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Season with salt and garnish with fresh cilantro.
Notes
- This curry can be served with rice or bread.
- You can adjust the spice level by adding chili powder.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea Potato Curry, Vegetarian Curry, Indian Cuisine