Potato and Chickpea Curry
- Minutes to Cook:
- Number of Servings: 4
Ingredients
350 grams/ 12,5 ounces potatoes, peeled and dicedwater to cover the potatoes1 tbsp olive oil2 tsp ground cumin1 tsp curry powder or garam masala1 cup chopped onion1 tbsp minced garlic1 medium jalapeno, seeded and diced2 medium tomatoes, diced1 tbsp tomato paste1 can chickpeas, drained3 cups water3 tbsp cilantro, minced
In a large saucepan, boil the potatoes in the water to cover them. (I added a dried chili to add some flavor.) Drain the potatoes and set them aside.
Return the pan to the heat and add the olive oil and spices. Cook for one minute then add the garlic and onions. Cook for 2 to 3 minutes then add the jalapeno. Cook another two minutes, continuing to stir. Add the tomatoes and cook for two minutes. Add the water, potatoes and chickpeas. Heat to a boil and then add the cilantro. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KARENSALO.
Return the pan to the heat and add the olive oil and spices. Cook for one minute then add the garlic and onions. Cook for 2 to 3 minutes then add the jalapeno. Cook another two minutes, continuing to stir. Add the tomatoes and cook for two minutes. Add the water, potatoes and chickpeas. Heat to a boil and then add the cilantro. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KARENSALO.
Nutritional Info Amount Per Serving
- Calories: 228.6
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 273.0 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 10.0 g
- Protein: 6.7 g
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