Description
Chickpea and Potato Curry is like a party of flavors for the mouth! A hearty, spiced curry perfect with Basmati or Jasmine rice.
Ingredients
- For the spice mix:
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp all spice
- ½ tsp nutmeg
- 1 tsp smoked paprika
- ½ tsp dried thyme leaves
- 1 tsp dried fenugreek leaves (optional)
- ½ tsp cayenne pepper (optional)
- For the curry:
- 2 tbsp vegetable oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 ½ cup potatoes, cut into 1-inch cubes
- 2 cans (14 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken or vegetable broth
- 3 green onions, sliced
- 2 tbsp freshly chopped parsley
Instructions
- Heat a large pot over medium heat, add vegetable oil, and sauté onions and garlic until fragrant, about 2 minutes.
- Add the spice mix and cook for 1 minute.
- Mix in the potatoes until fully coated with spices.
- Pour in broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce heat, and simmer 20 minutes until potatoes are tender.
- Stir in green onions and parsley. Adjust salt and pepper to taste.
- Serve over Basmati or Jasmine rice, optionally with natural yogurt on the side.
Notes
- Omit cayenne if you prefer less heat.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American