Easy Chickpea And Potato Curry Chana Aloo Food

EASY CHICKPEA AND POTATO CURRY (CHANA ALOO)

Steps:

• In a large saucepan, heat up olive oil over medium heat. Add chopped onion and minced garlic. Saute, stirring often, until the onion is almost translucent.
• Add curry powder, cumin, turmeric, cayenne, paprika, salt and pepper to the pan. Stir well and cook for 1 minute. The spices should be very fragrant.
• Add diced potatoes and cook for 2 to 3 minutes, stirring often.
• Add chickpeas, vegetable stock and tomato sauce to the pan. Stir well.
• Bring the mixture to boil, reduce the heat to medium-low and simmer until the potatoes are cooked, about 7 to 9 minutes.
• Serve curry with rice and flatbread.

CHANA AND ALOO (CHICKPEA AND POTATO CURRY)

Steps:

• Heat a medium sized pot on medium high with some oil.
• When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
• Sauté until the onion starts to go translucent add in garlic.
• Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
• Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
• Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
• Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
• Add salt to taste.
• Great on it's own, with some naan bread or on some rice.

EASY CHICKPEA AND POTATO CURRY (CHANA ALOO CURRY)

Steps:

• Heat the coconut oil in a large, deep frying pan that has a lid and sauté the onion for 6-7 minutes over medium heat until slightly caramelized.
• Add the garlic and ginger and continue to cook for another minute, until the smell of raw garlic and ginger is gone.
• Stir in the ground cumin, coriander, cinnamon and cayenne pepper and cook for a further 1-2 minutes.
• Add the chopped tomatoes then fill half of the can with water and add that too. Stir in the chickpeas and baby potatoes and bring to a boil. Lower the heat, cover the pan with a lid and simmer for 20 minutes or until the potatoes are fork-tender.
• Add the spinach and cook for a couple of minutes to allow it to wilt. Stir in the coconut milk and allow it to heat through.
• Serve over your favourite rice or with naan bread.

CHICKPEA AND POTATO CURRY

Steps:

• Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
• Add the onions, garlic and ginger and saute until the onions are translucent.
• Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
• Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
• When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.