Cooked - Chickpea And Potato Curry Recipe - New Recipe

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Chickpea And Potato Curry Recipe

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5.0

1 ½ tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp All Spice

½ tsp nutmeg

1 tsp smoked paprika

½ tsp dried thyme leaves

1 tsp dried fenugreek leaves (optional)

½ tsp cayenne pepper (omit if you don’t like too much heat)

2 tbsp vegetable oil

1 cup onion, diced

3 garlic cloves, minced

1 ½ cup potatoes, cut into 1-inch cubes

2-14 oz cans chickpeas, drained and rinsed

1-14 oz can crushed tomatoes

2 cup chicken or vegetable broth

3 green onions, sliced

2 tbsp freshly chopped parsley

Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes.
Add the spice mix and cook for one more minute.
Mix in the potatoes until fully covered with the spice mix.
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through.
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat.

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