Chickpea, Potato and Egg Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 large, pureedChilli Peppers, 2 Ginger Root, 1", pureedGarlic, 4 cloves Cumin seed, 1.5 tsp Coriander seed, 1.5 tsp Green cardamon, 3, seeds onlyBlack cardamon, 1 (left whole)Cloves, 4Peppercorns, black, 1 tsp Cinnamon bark, 1"bayleaf, 1 Curry powder, 1 tsp Turmeric, ground, 0.5 tsp Paprika, 1 tsp Canned Chopped Tomatoes, 1 x 400g can Chickpeas (garbanzo beans), 500 grams Potato, raw 5 x small cut into 1" cubesHard Boiled Egg, 6 large garam masala, 1 tbsp Coriander, fresh, 1 bunch, choppedOlive Oil, 2 tbsp
Dry fry/roast the cumin seeds, coriander seds, green cardamon seeds, cloves, peppercorns, cinnamon bark and bayleaf.
Add the dry roasted spices with the pureed onion, chillies, ginger and garlic and puree.
Put into a saucepan, the pureed onion, chillies, ginger, garlic, and the dry roasted spices, plus the black cardamon , 1 tsp salt, 1 tsp curry powder, 1/2 tsp turmeric and 1 tsp paprika.
Add a little water and bring to boil. Cook for 10 - 15 mins, adding dashes of water as necessary.
Add chopped tomatoes, bring back to the boil for a few mins.
Using a hand blender, blend the mixture until smooth.
Add 500g of chickpeas that have been soaked overnight, plus 600ml hot water.
Bring to boil, simmer for approx 25 - 30 mins. Then add 2 tbsp olive oil.
Meanwhile, hard boil the eggs.
Add chopped potatoes to the chickpea mixture and cook for further 10 - 12 mins approx, until potato is cooked.
Add the garam masala and chopped fresh coriander. Add the hard blied eggs, chopped in half and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Add the dry roasted spices with the pureed onion, chillies, ginger and garlic and puree.
Put into a saucepan, the pureed onion, chillies, ginger, garlic, and the dry roasted spices, plus the black cardamon , 1 tsp salt, 1 tsp curry powder, 1/2 tsp turmeric and 1 tsp paprika.
Add a little water and bring to boil. Cook for 10 - 15 mins, adding dashes of water as necessary.
Add chopped tomatoes, bring back to the boil for a few mins.
Using a hand blender, blend the mixture until smooth.
Add 500g of chickpeas that have been soaked overnight, plus 600ml hot water.
Bring to boil, simmer for approx 25 - 30 mins. Then add 2 tbsp olive oil.
Meanwhile, hard boil the eggs.
Add chopped potatoes to the chickpea mixture and cook for further 10 - 12 mins approx, until potato is cooked.
Add the garam masala and chopped fresh coriander. Add the hard blied eggs, chopped in half and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 360.0
- Total Fat: 11.4 g
- Cholesterol: 212.0 mg
- Sodium: 365.0 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 8.8 g
- Protein: 14.6 g
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