Chickpea Potato Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 288.5
- Total Fat: 2.6 g
- Cholesterol: 1.3 mg
- Sodium: 927.0 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 11.5 g
- Protein: 12.5 g
View full nutritional breakdown of Chickpea Potato Curry calories by ingredient
Introduction
Inspired by this recipe: https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/ Inspired by this recipe: https://www.recipetineats.com/easy-chickpe
a-potato-curry-chana-aloo-curry/
Number of Servings: 8
Ingredients
-
.5 cup, chopped Onions, raw
2 clove Garlic
1.5 cup diced Potato, raw
1600 grams Chickpeas (garbanzo beans)
400 grams Crushed Tomatoes
2 cup (8 fl oz) Chicken Broth
1 package (10 oz) yields Spinach, frozen
Spices:
2 tbsp curry powder
1 tsp All Spice powder
1 tsp nutmeg powder
1 1/2 tsp smoked paprika
1 tsp dried thyme
tsp cumin powder
1/4 tsp cayenne pepper
1 tsp white pepper (or 1/2 tsp black pepper)
Directions
Heat oil in a large pot or very deep skillet over medium high heat.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.
Serving Size: 1 Cup
Number of Servings: 8
Recipe submitted by SparkPeople user TRAVISBEDARD.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.
Serving Size: 1 Cup
Number of Servings: 8
Recipe submitted by SparkPeople user TRAVISBEDARD.