Creamy Chickpea Potato Curry
Creamy Chickpea Potato Curry

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, creamy chickpea potato curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Creamy Chickpea Potato Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Creamy Chickpea Potato Curry is something that I’ve loved my whole life.

This is a healthy vegetarian meal served with rice and flatbread. This easy curry made in one pot and full of chunky potatoes and plump garbanzo beans, is currently my comfort food. "Creamy, coconutty chickpea curry tastes so good piled into a baked sweet potato. Top it off with cashews, red chillies and a sprinkle of coriander for plant-based, Indian fusion at it's best," says Joe.

To get started with this recipe, we must first prepare a few components. You can cook creamy chickpea potato curry using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Creamy Chickpea Potato Curry:
  1. Take 1 onion, diced
  2. Get 1 can chickpeas, drained
  3. Make ready 1 can coconut milk
  4. Make ready 3 large potatoes, medium dice
  5. Get 1 large carrot, diced small
  6. Get 3 tsp mild curry powder
  7. Make ready 1 tsp garam masala
  8. Take 1/2 tsp tumeric
  9. Make ready 1/2 tsp ground cardamom
  10. Make ready 1/4 tsp cayenne
  11. Prepare to taste Salt and pepper,
  12. Take 1 tbs olive oil

Pre steam diced potatoes and set aside. Add garlic and gently fry for two minutes. Add tinned tomatoes, coconut cream and drained chickpeas. When your sauce has reduced, stir in the.

Instructions to make Creamy Chickpea Potato Curry:
  1. Heat oil in deep-ish skillet and sautee onion until soft.
  2. Add your dried spices and mix together and cook for about 3 min.
  3. Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
  4. Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
  5. Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
  6. Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
  7. Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!

Root vegetables: Sweet potato, potato, carrots, etc. can all be added in addition to the chickpeas. Other vegetables: To bulk this curry and add even more health benefits, add vegetables like cauliflower, kale, spinach and frozen peas. What to serve with chickpea curry. Add curry powder, chilli flakes, stock, soy sauce, maple syrup and tomato puree and stir. Add potatoes and carrot; cover pot and bring to the boil.

So that is going to wrap it up for this special food creamy chickpea potato curry recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!