Ingredients
Scale
- 2 cups chickpeas (cooked or canned)
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons cooking oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in curry powder, cumin, turmeric, salt, and pepper, cooking for 1 minute to release flavors.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in diced tomatoes with juice and bring to a simmer.
- Add chickpeas and cook until potatoes are tender, about 15-20 minutes.
- Garnish with chopped cilantro before serving.
Notes
- You can use fresh or canned chickpeas for convenience.
- Adjust spice levels to suit your taste.
- This curry pairs well with rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg