I’ve tried a couple of chickpea curries and a few potato curries before but they never really hit the spot and I guess the missing piece was to make them at the same time because this curry is really delicious, super filling, and nicely spiced. I served this with some nice fluffy rice but it would also be great with naan or rotis instead. This is a great meal to throw together on a week night and can easily be doubled for leftovers for the rest of the week.
Chickpea-Potato Curry
AuthorMabDifficultyBeginnerHeat oil in a large pan or dutch oven then saute onions until they are soft and translucent. Add ginger, chilies, and all other spices and cook for 1 more minute, stirring the entire time.
Add diced tomatoes, the water (or stock if desire) then add the potatoes and chickpeas. Bring to a low boil then immediately turn the heat down and cook for 20 minutes until the potatoes are very tender.
Turn the heat off once cooked and add the spinach leaves and stir until they have wilted, about 2-3 minutes.
Adjust seasoning, serve hot over rice with lots of cilantro.
Ingredients
Directions
Heat oil in a large pan or dutch oven then saute onions until they are soft and translucent. Add ginger, chilies, and all other spices and cook for 1 more minute, stirring the entire time.
Add diced tomatoes, the water (or stock if desire) then add the potatoes and chickpeas. Bring to a low boil then immediately turn the heat down and cook for 20 minutes until the potatoes are very tender.
Turn the heat off once cooked and add the spinach leaves and stir until they have wilted, about 2-3 minutes.
Adjust seasoning, serve hot over rice with lots of cilantro.
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