Chickpea and Potato Curry
Caribbean chickpea and potato curry or chana aloo masala is a healthy vegetarian curry served over rice.
Ingredients
- 2 tablespoons vegetable oil or canola, corn, sunflower oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 inch (3 cm) ginger root grated
- 1 green chili deseeded and diced
- 1 teaspoon garam masala
- ½ teaspoon curry powder optional
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pound (450 grams) potatoes peeled and cubed
- 1 cup chickpeas cooked
- 1 cup water or vegetable stock
- 1 x 14 ounce (400g) can diced tomatoes (crushed tomatoes in the UK)
- ½ teaspoon salt
- 2 cups baby spinach leaves packed
- 2 tablespoons chopped fresh parsley or cilantro/coriander
Instructions
- In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.
- Add the spices, cook and keep stirring for 1 more minute or until fragrant.
- Add diced tomatoes, then refill the same can with water and add the water to the pot.
- Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).
- Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.
Video
Notes
- If you prefer spicier curry, then add 1 teaspoon of chilli powder.
- For extra flavor, add 1/2 teaspoon of paprika or smoked paprika.
- If you're opening a whole can of chickpeas and don't know how to use it up, by all means, add it to the curry!
Nutrition
Calories: 236kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Sodium: 371mg | Potassium: 921mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1695IU | Vitamin C: 34mg | Calcium: 117mg | Iron: 7mg
Find it online: https://littlesunnykitchen.com/chickpea-and-potato-curry/