Recipe of Homemade Chickpea and potato curry

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chickpea and potato curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chickpea and potato curry is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chickpea and potato curry is something which I have loved my whole life.

Stir in chickpeas, potato and stock. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges. Chickpea and potato curry is a savory dish that will satisfy meat-lovers, vegetarians, and vegans alike.

To begin with this particular recipe, we have to prepare a few components. You can cook chickpea and potato curry using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea and potato curry:

1. Get 4 cloves garlic
2. Get 1/2 onion
3. Take 2 servings of rice
4. Make ready 1/2 can chickpeas
5. Get 1 small potato
6. Take 1/2 tsp tumeric
7. Make ready 1/2 tsp cajun
8. Get 1/2 tsp red chilli powder
9. Take 1/2 tsp smoked paprika
10. Take 1/2-3/4 tsp garam masala
11. Make ready Pinch cinnamon (optional)
12. Prepare Salt and pepper
13. Get 1/2 tsp oil
14. Take 1 tomato (optional)
15. Get 1 bit of lemon juice
16. Get 1 cup water (adjust according to need)
17. Get 1 tsp cornstarch (if needed)

Add the curry powder mixture to the pot. Add half of the vegetable broth and potatoes, and stir to combine. In a large pot or Dutch oven over medium heat, add vegetable oil and garlic and onions. Add curry powder, garam masala, ground ginger, cumin and salt to onions.

Instructions to make Chickpea and potato curry:

1. Chop the garlic, onion and potato (into small cubes). Set aside. At the mean time, cook the rice.
2. In a pan, heat the oil and add garlic and onion. Stir for about 3-5 minutes until golden brown and soft. Add the tomatoes if you like, with the spices. A splash of water, lemon juice and a pinch of salt. Cook for another 5 minutes.
3. Add the water along with the cubed potatoes. Cover and cook for 15 minutes or until the potatoes are fully cooked.
4. If the curry is still too watery, add the cornstarch and let it sit for another minute or two.
5. Serve with white rice and enjoy!

In a large pot or Dutch oven over medium heat, add vegetable oil and garlic and onions. Add curry powder, garam masala, ground ginger, cumin and salt to onions. Pierce with a knife to check they are tender. Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans. Photography Credit: Elise Bauer This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good!

So that is going to wrap this up with this exceptional food chickpea and potato curry recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!