Fragrant Indian Spiced Potatoes And Chickpeas 5fix Food

FRAGRANT INDIAN-SPICED POTATOES AND CHICKPEAS #5FIX

Fragrant Indian-Spiced Potatoes and Chickpeas #5FIX image

5-Ingredient Fix Contest Entry. An easy twist on a traditional Indian curry. Quick and only five ingredients -- Simply Potatoes, chickpeas, spicy diced tomatoes, fragrant garam masala and fresh cilantro. Great served with rice or flatbread.

Provided by jasminbaron

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
2 teaspoons garam masala
1 (15 1/2 ounce) can chickpeas, undrained
2 (14 1/2 ounce) cans diced tomatoes with spicy red pepper, undrained (or with green chilis)
1/4 cup finely chopped fresh cilantro

Steps:

Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
Sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 131, Fat 1.3, SaturatedFat 0.1, Sodium 328.9, Carbohydrate 24.9, Fiber 4.9, Protein 5.5

SPICED CHICKPEA & POTATO FRY-UP

Spiced chickpea & potato fry-up image

An easy one-pot that's packed with flavour and good for you, too

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

300g potato , cut into small pieces
2 onions , sliced
2 garlic cloves , crushed
1 tsp olive oil
1 tsp each ground coriander , turmeric and mild chilli powder
1 tbsp cumin seeds
410g tin chickpea , drained and rinsed
2 tbsp tomato purée
200g baby spinach
small bunch coriander , leaves chopped
wholemeal chapatis , low-fat natural yogurt and mango chutney, to serve

Steps:

Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

Nutrition Facts : Calories 201 calories, Fat 4 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium

INDIAN SPICED POTATOES

Indian Spiced Potatoes image

Nice side dish but sometimes I add more tomatoes some frozen peas and then can eat this as an vegetarian main dish.

Provided by PetsRus

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1 lb potato, peeled and cubed
1 onion, chopped
1 clove garlic, finely chopped (or more)
1 chopped green chili peppers or 1 red chili pepper (optional)
1 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon salt
2 cloves
2 cardamom pods
2 bay leaves
1 inch cinnamon stick
5 tablespoons natural yoghurt
3 tomatoes, chopped
3 tablespoons chopped fresh coriander or 3 tablespoons parsley

Steps:

Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
Serve hot with the coriander sprinkled on top.

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