Slow Cooked Simply Potato And Chickpea Curry Food

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Easy Chickpea Curry with Potato (Chana Aloo Curry) image

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

Ingredients

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

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

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas image

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

Ingredients

1 cup dry split red lentils (rinsed well)
1 15-ounce can chickpeas, drained and rinsed
1 medium yellow onion (diced - about 2 cups)
2 medium cloves garlic (minced)
2 1/2 cups diced Yukon Gold potatoes (about 1 pound)
2 cups low-sodium vegetable broth
1 tablespoon curry powder
1/8 teaspoon cayenne pepper (optional; adds some extra heat)
1 teaspoon kosher salt + more to taste
1 14-ounce can lite coconut milk
1 cup frozen peas
Rice
Cilantro

Steps:

To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
Taste and add additional salt if desired.
To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving

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