CURRIED POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams
EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)
Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 20
Steps:
- Heat oil in a large pot or very deep skillet over medium high heat.
- Add onion and garlic, cook for 3 minutes until onion is translucent.
- Add Curry Spices and stir for 1 minute.
- Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
- Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
- Adjust salt to taste, stir through scallions/shallots and parsley.
- Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!
Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g
EASY CHICKPEA AND POTATO CURRY (CHANA ALOO CURRY)
This easy chickpea and potato curry is a naturally vegan one-pot recipe that's just perfect for a quick weeknight treat.
Provided by Paris | Vegan Cocotte
Categories Curry
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 13 grams fiber, Protein 15 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 465 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MINTED POTATO AND CHICKPEA CURRY
Steps:
- Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.
- Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
- Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeño.
- Suggested Beverage
- Surprise! Why not try a sparkling Shiraz with this dish?
SPICED CHICKPEA & POTATO FRY-UP
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
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
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