Minted Potato and Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.2
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 72.0 mg
  • Total Carbs: 62.7 g
  • Dietary Fiber: 15.5 g
  • Protein: 15.8 g

View full nutritional breakdown of Minted Potato and Chickpea Curry calories by ingredient


Introduction

From "The Gourmet Vegetarian Slow Cooker," by Lynn Alley (Ten Speed Press). Serves 4, easily doubled for leftovers. From "The Gourmet Vegetarian Slow Cooker," by Lynn Alley (Ten Speed Press). Serves 4, easily doubled for leftovers.
Number of Servings: 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 jalapeņo chile, seeds and veins removed, finely chopped


    Read 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 jalapeņo.



Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user GLITZIER.