Description
A hearty chickpea and potato curry that is easy to make and packed with flavor.
Ingredients
Scale
- 1 cup chickpeas, soaked overnight
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add cumin seeds and let them sizzle.
- Add onions and sauté until golden brown.
- Stir in garlic and ginger, cook for 1 minute.
- Add diced potatoes and curry powder, mix well.
- Add chopped tomatoes and cook until soft.
- Add soaked chickpeas and water, bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes.
- Check for doneness and add salt as needed.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spice level according to preference.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea, potato, curry, recipe