Chickpea and Potato Curry (Print Version)
# Ingredients:
→ Spice Mix
01 -
1 ½ tablespoons curry powder
02 -
1 teaspoon ground cumin
03 -
1 teaspoon ground coriander
04 -
½ teaspoon All Spice
05 -
½ teaspoon nutmeg
06 -
1 teaspoon smoked paprika
07 -
½ teaspoon dried thyme leaves
08 -
1 teaspoon dried fenugreek leaves (optional)
09 -
½ teaspoon cayenne pepper (skip for milder taste)
→ Main Ingredients
10 -
2 tablespoons vegetable oil
11 -
1 cup diced onion
12 -
3 cloves garlic, minced
13 -
1 ½ cups potatoes, cut into 1-inch cubes
14 -
2 cans (14 oz each) chickpeas, drained and rinsed
15 -
1 can (14 oz) crushed tomatoes
16 -
2 cups vegetable or chicken broth
17 -
3 green onions, sliced
18 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and sauté the onions and garlic until fragrant, about 2 minutes
02 -
Add the spice mix and cook for one more minute to release the aromatic flavors
03 -
Mix in the potatoes until fully covered with the spice mix
04 -
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
05 -
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
# Notes:
01 -
Serve this comforting curry over fragrant rice for a complete meal
02 -
Adding yogurt on the side helps balance the spiciness