Potato and Chickpea Curry
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Don’t underestimate potatoes and chickpeas.
They are the keys to unlocking affordable, easy, and flavour-packed dishes that could even turn the most devoted carnivores into veggie lovers.
We see you rolling your eyes, but if you don’t believe us, just try @simon.toohey Potato and Chickpea Curry. It’s rich, fragrant, and addictive, thanks to its Indian-inspired blend of spices!
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Ingredients
- 40 ml mustard oil or vegetable oil
- 2 black cardamom (optional)
- 2 Indian bay (optional)
- Small cinnamon stick
- 1 tablespoon minced garlic
- 1 tablespoons minced ginger
- 1 onion minced
- 1 tsp roasted and ground cumin seeds and coriander seeds
- 1/2 tsp turmeric
- 1 tsp Kashmiri chilli powder or paprika
- 2 tins of chickpeas with liquid or 1/2 a cup dried, soaked and boiled until tender
- 3 medium potatoes cooked in turmeric water and salt
- 3 tablespoons yoghurt (plant based in this case)
Directions
Preheat the oil over medium heat. Toss in the Indian bay leaves, cardamom, and cinnamon sticks. Fry until fragrant, but not burnt.
- Add minced garlic, ginger, and onion to the pan. Stir together and cook until aromatic.
- Add cumin and coriander seeds, mixing them with the other ingredients.
- Stir in Kashmiri chilli or paprika, depending on how spicy you want the dish.
- Pour in your chickpeas and potatoes, along with ½ cup of liquid.
- Bring to a boil and simmer until the potatoes and chickpeas are soft.
- Serve with dollops of yoghurt!
