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Chickpea and Potato Curry

Chickpea and Potato Curry: Hearty Comfort in Every Bite

Chickpea and Potato Curry offers a delightful marriage of hearty ingredients and rich flavors, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Curry Powder Adds warmth and depth; substitute with garam masala for a different flavor profile.
  • 1 teaspoon Ground Cumin Provides an earthy base flavor; no direct substitute, so omit if unavailable.
  • 1 teaspoon Ground Coriander Enhances flavor complexity; can replace with additional cumin if necessary.
  • 1 teaspoon All Spice Adds warmth; use a blend of cinnamon and nutmeg as an alternative.
  • 1/4 teaspoon Nutmeg Offers a hint of sweetness; omit if unavailable.
  • 1 teaspoon Smoked Paprika Contributes smokiness; substitute with regular paprika if needed.
  • 1 teaspoon Dried Thyme Leaves Adds herbal notes; omit for a simpler flavor profile.
  • 1 tablespoon Dried Fenugreek Leaves Provides a unique slightly bitter flavor; use spinach as a substitute if not available.
  • 1/2 teaspoon Cayenne Pepper Introduces heat; omit for a milder curry.
For the Sauté
  • 2 tablespoons Vegetable Oil Essential for sautéing; can substitute with olive oil.
  • 1 medium Onion (diced) Adds sweetness and depth; no substitute necessary.
  • 3 cloves Garlic (minced) Infuses flavor; can use garlic powder in a pinch (1/4 tsp).
For the Main Ingredients
  • 2 cups Potatoes (1-inch cubes) Body and texture; substitute with sweet potatoes for a sweeter touch.
  • 1 can Chickpeas (canned) Main protein source; can use dried chickpeas, soaked and cooked.
  • 1 can Crushed Tomatoes Provides acidity and sauce base; whole tomatoes can be blended as a substitute.
  • 2 cups Chicken or Vegetable Broth Adds liquid and flavor; water can be used but results in a milder taste.
For the Finish
  • 1/2 cup Green Onions (sliced) Adds freshness; substitute with chopped chives or shallots.
  • 1/4 cup Fresh Parsley (chopped) Enhances color and flavor; swap with cilantro for a different taste.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Allow the oil to shimmer slightly, indicating it’s ready for sautéing.
  2. Add the diced onion and minced garlic to the pot, stirring them briskly for about 2-3 minutes until they become fragrant and the onion is translucent.
  3. Sprinkle in your curry powder, ground cumin, ground coriander, all spice, nutmeg, smoked paprika, and dried thyme. Stir well for about 1 minute.
  4. Stir in the cubed potatoes, ensuring they are well-coated with the spiced onion mixture. Let them sauté for another 2-3 minutes.
  5. Next, carefully pour in the chicken or vegetable broth and crushed tomatoes. Add the canned chickpeas as well, stirring everything together.
  6. Once boiling, lower the heat and let the curry simmer gently for about 20 minutes, or until the potatoes are tender.
  7. After simmering, stir in the sliced green onions and freshly chopped parsley for a burst of freshness.
  8. Taste your curry and season it with salt and pepper to your preference. Serve over steaming Basmati or Jasmine rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Allow the Chickpea and Potato Curry to sit for a few hours or overnight to let the flavors meld together for an even richer taste.

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