Chickpea Potato Curry
I absolutely love this chickpea potato curry recipe! It’s so easy to make and is packed full of flavor. I usually make it with chicken, but it would be just as delicious with shrimp or tofu. If you’re looking for a hearty, yet healthy meal, you have to try this curry!
Ingredients
- 2 1/2 cups vegetable broth, 2 cans chickpeas (drained and rinsed), 1 can fire-roasted or stewed tomatoes with chiles, 6 baby Yukon Gold potatoes (quartered), 1 medium onion (diced), 2 tablespoons unsalted butter, 2 teaspoons minced ginger, 1-2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and cayenne pepper to taste.
Instructions
In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.
Stir in the chickpeas and potatoes then simmer, partially covered, for about 35 minutes or until the potatoes are tender. Add more salt to taste before serving in bowls over rice. Great accompanied with plain yogurt
Nutrition Facts
- Calories: 190
- Fat: 7 g
- Saturated Fat: 3.5 g
- Cholesterol: 16 mg
- Sodium: 443 mg
- Carbohydrates: 25 g
- Fiber: 5 g
- Sugar: 4 g
- Protein 6g
