Minted Potato and Chickpea Curry

Name: Minted Potato and Chickpea Curry Recipe
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 4
Ingredients: 2 cups dried chickpeas; 6 cups water; 2 teaspoons pure chili powder; 1 teaspoon turmeric; 1 russet potato peeled and diced; 2 tomatoes coarsely chopped; 1/2 cup unsweetened coconut milk or coconut cream; 1 to 2 teaspoons palm sugar or brown sugar; Salt to taste; 1/4 cup chopped fresh mint leaves; 1/4 cup chopped fresh cilantro leaves; 1 jalape�o chile seeds and veins removed finely chopped; Read more: Minted Potato and Chickpea

Minutes to Prepare: 30
Minutes to Cook: 600

Number of Servings: 4

Ingredients

2 cups dried chickpeas6 cups water2 teaspoons pure chili powder1 teaspoon turmeric1 russet potato, peeled and diced2 tomatoes, coarsely chopped1/2 cup unsweetened coconut milk or coconut cream1 to 2 teaspoons palm sugar or brown sugar Salt to taste1/4 cup chopped fresh mint leaves1/4 cup chopped fresh cilantro leaves1 jalape�o chile, seeds and veins removed, finely choppedRead more: Minted Potato and Chickpea

Directions

Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender. (You may skip this step and substitute canned chickpeas if desired).
Remove the cover and gently stir in the chili powder, turmeric, potato, tomatoes, coconut milk and sugar. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalape�o.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user GLITZIER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving