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Health.Sciaxis

Chickpea and Potato Curry

Blended potatoes and chickpeas into a curry can be consumed with rice or rotis, as the way you like.
  • Prep Time25 min
  • Cook Time1 hr
  • Total Time1 hr 25 min
  • Energy240 cal

Ingredients

  • Oil: 1 tbsp
  • Chopped onion: 1 medium
  • Garlic minced: 2 cloves
  • Minced fresh gingerroot, 2 tsp
  • Ground coriander: 2 tsp
  • Garam masala: 1 tsp
  • Chili powder: 1 tsp
  • Salt: 1/2 tsp
  • Ground cumin: 1/2 tsp
  • Ground turmeric: 1/4 tsp
  • Crushed tomatoes: 400 g
  • Chickpeas, boiled and drained: 800 g
  • Potato, peeled and cut into 3/4-inch cubes: 1 large
  • Vegetable stock: 1.5 cups
  • Lime juice: 1 tbsp

Method Steps

1
Heat oil over medium-high flame, add onion and sauté for 2-4 minutes – until tender.
2
Add garlic, ginger and dry seasonings. Cook and stir for 1 minute.
3
Add tomatoes and transfer the mixture to a slow cooker.
4
Add in chickpeas, potato and stock.
5
Cook, covered, on low flame until potato is tender and flavours are blended.
6
Add lime juice. Serve with rice and, if desired, red onion and lime wedges.
  • 6 servings per container
  • Amount per serving
  • Calories240
  • % Daily Value*
  • Total Fat6 g8.33%
  • Sodium767 mg33.35%
  • Total Carbohydrate42 g15.27%
  • Protein8 g16%
Adapted from:
  1. Chickpea and Potato Curry. TASTE OF HOME. Available at: https://www.tasteofhome.com/recipes/chickpea-potato-curry/. Last accessed: December 2021.
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