Description
Chickpea and Potato Curry is a heartwarming dish that brings together protein-rich chickpeas and tender potatoes in a rich, aromatic sauce. This delightful curry is not only quick to prepare but also offers a wonderful flavor profile, making it ideal for weeknight dinners or special occasions. With its blend of warming spices, this vegan-friendly recipe is sure to impress everyone at your table. Perfect as a meal prep option, serve it over fluffy rice or with soft naan to enjoy the comforting textures and savory taste.
Ingredients
Scale
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 1 cup onion, diced
- 1 ½ cup potatoes, cubed
- 2 cans (14 oz each) chickpeas, drained
- 1 can (14 oz) crushed tomatoes
- 2 cups vegetable broth
Instructions
- Heat oil in a large pot over medium heat and sauté onions and garlic for about 2 minutes until fragrant.
- Stir in spices and cook for another minute to release their flavors.
- Add cubed potatoes and coat them in the spice mixture.
- Pour in the vegetable broth, crushed tomatoes, and chickpeas. Bring to a boil then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Garnish with fresh green onions and parsley before serving over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg