Potato and chickpea curry
Potato and chickpea curry combines earthy potatoes and chickpeas in a fragrant coconut milk sauce, perfect for a comforting meal. It's an easy-to-make dish that appeals to vegetarians and meat-lovers alike.
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup basmati rice2 tbsp olive oil
1 onion
1 tbsp curry powder
1 tsp black pepper
5 potatoes
1 cup coconut milk
1/3 can canned chickpeas
2 tomatoes
1/2 cup coriander leaves
Potato and chickpea curry is a delightful and hearty dish that brings together the earthiness of potatoes and the rich texture of chickpeas, all enveloped in a fragrant curry sauce. Perfect for a comforting weeknight dinner, this recipe is easy to prepare and packed with flavors that will satisfy both vegetarians and meat-eaters alike.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed.
- Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Heat the olive oil in a large pan over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
- Stir in the curry powder and black pepper, cooking for 1-2 minutes until fragrant.
- Add the diced potatoes to the pan and stir to coat with the onion and spice mixture.
- Pour in the coconut milk and bring to a simmer. Cover the pan and cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking.
- Stir in the drained chickpeas and chopped tomatoes. Let the curry simmer for another 5-10 minutes, allowing the flavors to meld.
3. Finish and Serve:
- Remove the curry from heat and stir in the chopped coriander leaves.
- Serve the potato and chickpea curry over the cooked basmati rice.
This potato and chickpea curry is not only delicious but also nutritious, making it an excellent option for a wholesome meal. Simply serve it over basmati rice and garnish with fresh coriander leaves for a dish that's sure to become a household favorite.
Potato and chickpea curry FAQ:
This recipe does not require baking; it is cooked on the stovetop. The curry simmers for about 25-30 minutes during preparation.
The potatoes are done when they are tender and can be easily pierced with a fork, which typically takes about 15-20 minutes of simmering in the curry.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
If you need a substitution, you can use vegetable broth for a lighter option or unsweetened almond milk, though the flavor will differ from the original recipe.
A large skillet or sauté pan is recommended to ensure there is enough space to cook the potatoes and chickpeas evenly without overcrowding.
Cooking Tips:
- Rinse the basmati rice under cold water before cooking to remove excess starch and prevent it from becoming too sticky.
- Cut the potatoes into evenly-sized pieces to ensure they cook at the same rate and achieve a consistent texture.
- Sauté the onions until golden brown to enhance their sweetness and add depth to the curry flavor.
- Let the curry simmer on low heat after adding the coconut milk and chickpeas to allow the flavors to meld together beautifully.
- Adjust the seasoning to your taste by adding more curry powder or black pepper if you prefer a spicier dish.
- For a thicker curry, you can mash a few potato pieces into the sauce or simmer it for a bit longer to reduce the liquid.
- If you prefer a richer consistency, use full-fat coconut milk instead of light coconut milk.
Nutrition Facts
4 ServingsCalories 480kcal
Protein 12g
Carbohydrates 80g
Fiber 12g
Sugar 10g
Fat 22g
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