Chickpea and Potato Curry (version 2) Recipe - Serves 4

Chickpea and Potato Curry (version 2) Recipe

259 calories each serving (457 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild



Ingredients

2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
1cm (1/2 inch) cube fresh ginger root, peeled and grated
1 teaspoon (5ml) curry powder
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground cinnamon
1 tin/can (400g or 14 oz) chickpeas, drained
1 tin/can (400g or 14 oz) chopped tomatoes
2 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
1 cup (250ml or 9 fl oz) cold water
1 teaspoon (5ml) salt


Method

Heat the cooking oil in a medium heavy-bottomed saucepan over a medium to high heat
Add the onion and fresh ginger, mix well and saute until the onion is soft and starting to brown (5-12 minutes), turning often
Add the curry powder, ground coriander, ground cumin and ground cinnamon, mix well and saute for 2 minutes, turning often
Add the chickpeas, chopped tomatoes, potatoes, water and salt, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and simmer for 20 minutes, stirring every few minutes
Make sure that the potato is cooked (cook for longer if needed)
Remove the lid, increase the heat to get a boil going and cook for 10 minutes so that the sauce thickens, stirring often (stop cooking if the sauce is thick enough)
Serve hot on rice

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Recipe submitted on 19 October 2017

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