Skillet Dishes

Easy Chickpea And Potato Curry

Name: Easy Chickpea And Potato Curry
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil or ghee; 1 white onion, diced; 2 tsp garlic and ginger paste; 1 ½ tsp turmeric; 2 tsp garam masala; 1 tsp cumin powder; 2 bay leaves; Salt to taste; 3 tbsp plain yogurt; 2 tbsp cashew butter or ~½ cup cashews, blended with 2 tbsp water; 400g chopped tomatoes; 2 medium potatoes, diced; 2 x 400g tin chickpeas, drained and rinsed; 250ml (1 cup) water; 160ml coconut cream; Fresh cilantro (¼ cup), to garnish

4 servings

份量

5 minutes

活動時間

40 minutes

總時間

開始烹飪

食材

1 tbsp coconut oil or ghee

1 white onion, diced

2 tsp garlic and ginger paste

1 ½ tsp turmeric

2 tsp garam masala

1 tsp cumin powder

2 bay leaves

Salt to taste

3 tbsp plain yogurt

2 tbsp cashew butter or ~½ cup cashews, blended with 2 tbsp water

400g chopped tomatoes

2 medium potatoes, diced

2 x 400g tin chickpeas, drained and rinsed

250ml (1 cup) water

160ml coconut cream

Fresh cilantro (¼ cup), to garnish

步驟

Heat the oil in a pan and add the diced onion. Sauté for 5 minutes or until the onions begin to soften and turn translucent.

Add the garlic and ginger paste, and cook for an additional couple of minutes.

Add the spices and stir into the onion mixture until they begin to smell fragrant (1-2 minutes), then stir in the yogurt.

Add the cashew butter, chopped tomatoes, bay leaves, salt (~0.5 tsp), and potatoes, and leave the sauce to simmer and thicken for 10 minutes.

Then, add the chickpeas, water, and coconut cream, and simmer for an additional 20-25 minutes, or until the potatoes are tender. Add more water as needed.

Garnish with cilantro and serve!

營養

每份大小

卡路里

374

總脂肪

12 g

飽和脂肪

5 g

不飽和脂肪

7 g

反式脂肪

膽固醇

1 mg

鈉

284 mg

總碳水化合物

57 g

膳食纖維

11 g

總糖

13 g

蛋白質