Ingredients for Chana And Aloo Chickpea And Potato Curry
- 1 (15-ounce) can chickpeas, drained and rinsed
- Coconut Cream
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- Garlic Cloves
- Bay Leaf
- Cumin Seed
- Mustard Seeds
- 2 tablespoons curry powder
- Sugar
- Olive Oil
- Salt to taste
- Chili Pepper
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How to Make Chana And Aloo Chickpea And Potato Curry
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute more.
- Stir in the curry powder, turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced potatoes and cook for 5 minutes, stirring occasionally.
- Stir in the chickpeas and diced tomatoes (with their juice).
- Add salt to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
208g
Fat
70g
Carbs
51g
