POTATO AND CHICKPEA CURRY

It’s no secret I LOVE Indian food. So naturally you will find plenty of Indian inspired dishes on my blog. I love the intense flavors, and how many ways we can prepare vegetables and make them taste amazing with Indian spices.

This weeks recipe is so simple and so delicious, my roommate licked the bowl clean! Go and make it now!!

Some cool facts about Indian Spices

Cumin – It is a small seed used often in Indian dishes such as curries and has a pungent, nutty and earthy flavor. It is rich in antioxidants, calcium, iron and magnesium. In addition to preventing disease, incorporating more cumin into your diet may reduce blood sugar and improve digestion.

Turmeric – It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. … It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.

Curry Powder -Curry powder is a generic term for spice mixes used to flavor Indian or Southeast Asian cuisine.  curry powder recipes include curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Each spice in the mix will have its own amazing and unique benefits and are often used not only in cooking but also in Ancient Ayurvedic medicine.

Potato and Chickpea Curry

Ingredients

2 potatoes chopped into medium sized cubes and boiled
1 can of washed and drained chickpeas
1/2 cup chopped white onion
2 tomatoes chopped into small cubes
2 cloves minced garlic
1 tsp minced ginger
1 tsp curry powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp coriander powder
1/2 cup of chopped green beans (can also use peas)
1 can coconut cream
salt to taste
1 tsp sesame oil
2 cups of hot water
1 large bunch of chopped cilantro
1 chopped string onion for garnish

Method

In a pan, heat up the oil and cook the onion, ginger, garlic and tomatoes until softened. Add all the spices except the salt and cook until the mixture darkens. Add the cooked potatoes, the peas, the can of chickpeas and 2 cups of hot water to the pan and let it simmer on medium heat for 20 minutes until the mixture has thickened some. If you want to add more water, you can. it depends on how thick you like the curry. Add the coconut cream, the cilantro and cook for a further 5 minutes. Garnish with spring onion. Serve hot with gluten free naan, or brown rice. 

YUM!

Let me know if you try this recipe in the comments below! Do you like Indian food?

Stay Happy and Healthy!

Alessia xx

2 Comments

  1. Donna Lee Neiley on June 26, 2017 at 9:30 pm

    Sounds yummy. Is there a difference between a can of coconut milk and coconut cream? Can you use one instead of the other?

    Thanks!

    • Alessia on July 3, 2017 at 12:58 am

      Hi Donna! Thanks for your comment! Actually coconut cream is more richer and higher in fat content then coconut milk. It depends on the richness you like and enjoy. Both give excellent results. 🙂

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