McGivern family recipes

Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Vegetarian
Ingredients: 2 tbsp curry powder (Note 3); 1 tsp All Spice powder; 1 tsp nutmeg powder (or 1/2 tsp freshly grated); 1 1/2 tsp smoked paprika (or normal or sweet); 2 tsp dried thyme leaves (or 3 tsp fresh); 1 tsp cumin powder; 3/4 tsp cayenne pepper; 1 tsp white pepper (or 1/2 tsp black pepper); 3 tbsp cooking oil (I used vegetable); 2 large garlic cloves (, minced); 1 large onion (, diced, brown, white, yellow); 1 1/2 cups potatoes (, cut into 1.2cm / 1/2" cubes, 1 large, any type, peeled); 28 oz / 800g canned chickpeas (2 x 14oz/400g cans, drained, Note 3); 14 oz / 400g canned crushed tomatoes; 2 cups vegetable or chicken broth/stock (, low sodium); 1 tsp cooking salt / kosher salt (, plus more to taste, halve for table salt); 2 scallion/shallot stems (, sliced, green & white part); 2 tbsp fresh parsley (, finely chopped, or coriander/cilantro); coriander/cilantro leaves (, chopped); Dollop of yogurt; Basmati rice (OR); White rice

Vegetarian

5 servings

servings

15 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

2 tbsp curry powder (Note 3)

1 tsp All Spice powder

1 tsp nutmeg powder (or 1/2 tsp freshly grated)

1 1/2 tsp smoked paprika (or normal or sweet)

2 tsp dried thyme leaves (or 3 tsp fresh)

1 tsp cumin powder

3/4 tsp cayenne pepper

1 tsp white pepper (or 1/2 tsp black pepper)

3 tbsp cooking oil (I used vegetable)

2 large garlic cloves (, minced)

1 large onion (, diced, brown, white, yellow)

1 1/2 cups potatoes (, cut into 1.2cm / 1/2" cubes, 1 large, any type, peeled)

28 oz / 800g canned chickpeas (2 x 14oz/400g cans, drained, Note 3)

14 oz / 400g canned crushed tomatoes

2 cups vegetable or chicken broth/stock (, low sodium)

1 tsp cooking salt / kosher salt (, plus more to taste, halve for table salt)

2 scallion/shallot stems (, sliced, green & white part)

2 tbsp fresh parsley (, finely chopped, or coriander/cilantro)

coriander/cilantro leaves (, chopped)

Dollop of yogurt

Basmati rice (OR)

White rice

Directions

Sauté - Heat oil in a large pot or very deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes until onion is translucent.

Add Curry Spices and stir for 1 minute.

Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.

Simmer 15 minutes - Add the chickpeas, tomatoes, veg or chicken broth and salt. 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 - Taste and add more salt if needed. Stir through scallions/shallots and parsley.

Serve with rice with a dollop of yogurt and coriander/cilantro if desired. Basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition

Serving Size

526 g

Calories

248 kcal

Total Fat

11 g

Saturated Fat

Unsaturated Fat

Trans Fat

Cholesterol

Sodium

759 mg

Total Carbohydrate

32 g

Dietary Fiber

8 g

Total Sugars

5 g

Protein

8 g