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Chickpea and Potato Curry in a Hurry

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Description

Ingredients: 

2 tablespoons ghee, coconut oil or extra virgin olive oil
1 large onion, diced
1 teaspoon minced garlic dried or 2 cloves fresh
2 tablespoons curry powder of your choice
1 teaspoon allspice powder
1 teaspoon ground nutmeg, ½ teaspoon freshly grated nutmeg
1 ½ teaspoon paprika of your choice, smoked is particularly good
2 teaspoon dried thyme
1 teaspoon cumin powder
¼ teaspoon cayenne pepper, or to taste – when using Caribbean Curry, I substitute the cayenne for Scotch Bonnets but be careful they are very hot!
1 teaspoon white pepper (or ½ tsp black pepper)

Curry
1 ½ cups potatoes, cut into ½ " cubes *see note below
2 - 14 oz cans of chickpeas, drained
1 - 14 oz can diced tomatoes
1 ½ cups vegetable or chicken broth (4 cups if you would like this as a soup instead of a curry)
2 teaspoons chopped cilantro for garnish

Directions:

Heat ghee or oil at medium high heat, add onions and garlic and cook for 3 minutes until the onion is translucent. Add all spices and mix well then add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a couple tablespoons 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.

Serve over rice and garnish with cilantro and a spoonful of Greek yogurt if desired. I have also added more broth and made this into an excellent soup as well.

Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.

*Note I often pre-cook my potatoes in a steamer bag in the microwave for a couple of minutes prior to adding them to recipes. It seems I am always in a hurry and this keeps me from having to add extra cooking time if they aren’t cooking fast enough for my needs. I can usually remove about 10 minutes cooking time from most recipes.

 

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