Potato and Chickpea Curry
A hearty and comforting potato and chickpea curry that is quick and easy to prepare, making it a perfect budget-friendly meal for lunch or dinner.
5 min
Prep
15 min
Cook
4
Serves
290
Calories
Macros · per serving
9g protein
52g carbs
6g fat
Ingredients
For 4 servings
- 4 potato
- 1 15 oz can canned chickpeas
- 1 onion
- 3 clove garlic
- 1 15 oz can canned tomatoes
- 2 tablespoon vegetable oil
- 1 tablespoon curry powder
- salt — to taste
- black pepper — to taste
- 1 cup water
Instructions
- 1
Peel and dice the potatoes into small cubes. Rinse and drain the canned chickpeas.
- 2
Chop the onion and mince the garlic.
- 3
In a large pot, heat vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- 4
Add the curry powder, stirring for about 1 minute until fragrant.
- 5
Add the diced potatoes, canned tomatoes, drained chickpeas, and water to the pot. Stir to combine.
- 6
Season with salt and black pepper to taste.
- 7
Bring to a simmer, cover, and cook for 15 minutes, or until the potatoes are tender.
- 8
Serve hot as a main course.
Cook it this week.
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