Chickpea Potato Curry
A hearty and comforting chickpea and potato curry simmered in aromatic spices, perfect for a budget-friendly and satisfying meal.
15 min
Prep
30 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
56g carbs
6g fat
Ingredients
For 4 servings
- 1 cup chickpeas
- 2 potato
- 1 cup canned tomatoes
- 1 onion
- 2 cloves garlic
- 1 inch ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- salt — to taste
- 2 cups water
- 1 stock cube
- 1 cup frozen peas
- cilantro — to taste
Instructions
- 1
Rinse and soak chickpeas overnight or for at least 4 hours.
- 2
Drain and rinse the chickpeas, then boil them in a pot with water until tender, about 20 minutes. Drain and set aside.
- 3
Peel and dice the potatoes into small cubes.
- 4
Chop the onion finely, mince the garlic, and grate the ginger.
- 5
Heat vegetable oil in a large pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
- 6
Add minced garlic and grated ginger to the pot, sauté for another minute until fragrant.
- 7
Add cumin powder, coriander powder, turmeric powder, and red chili powder to the pot, stir well to combine.
- 8
Tip in the diced potatoes and canned tomatoes, stirring to coat them in the spices.
- 9
Add cooked chickpeas, water, and the stock cube. Bring the mixture to a simmer.
- 10
Cover the pot and let it cook for 15-20 minutes until the potatoes are tender.
- 11
Stir in the frozen peas and cook for an additional 5 minutes.
- 12
Season with salt to taste and garnish with cilantro before serving.
Cook it this week.
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