Andrew's Easy Chickpea & Potato Curry

  • Yield:4 servings
  • Time:
    30 mins show details

It's fully not original (gleefully stolen from RecipeTinEats- link below), but is a little more diverse and healthy than most of my family recipes. ;)

If you try it, I hope you love it!

Ingredients

  • 3 tablespoons
    cooking oil ((I used vegetable))
  • 1
    large onion (, diced (brown, white, yellow))
  • 2
    large garlic cloves, , minced
  • 2 tablespoons
    curry powder ((Note 5))
  • 1 teaspoon
    All Spice powder
  • 1 teaspoon
    nutmeg powder ((or 1/2 tsp freshly grated nutmeg) (Note 1))
  • 1½ teaspoons
    smoked paprika ((can substitute with sweet or ordinary paprika))
  • 2 teaspoons
    dried thyme leaves ((or 3 tsp fresh thyme leaves))
  • 1 teaspoon
    cumin powder
  • ¾ teaspoon
    cayenne pepper ((Note 2))
  • 1 teaspoon
    white pepper ((or 1/2 tsp black pepper))
  • 1½ cups
    potatoes, , cut into 1.2cm / 1/2" cubes
  • 28 ounces
    / 800g canned chickpeas (2 x 14oz/400g), , drained
  • 14 ounces
    / 400g canned diced tomatoes ((Note 3))
  • 2 cups
    vegetable or chicken broth/stock
  • 2
    scallion/shallot stems (, sliced (green & white part))
  • 2 tablespoons
    fresh parsley (, finely chopped (plus more for garnish) (Note 4))
  • Salt to taste
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Preparation

  1. 30 mins

    Heat oil in a large pot or very deep skillet over medium high heat.

  2. Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.

  3. Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.

  4. Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.

  5. Adjust salt to taste, stir through scallions/shallots and parsley.

  6. Serve with rice.

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