This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good. Spicy, filling, and doesn’t break the bank. The recipe is slightly adapted from a recipe by my friend Ann Martin Rolke, who, with a young child underfoot, is always looking for easy-to-make nutritional meals that taste great. Enjoy!
Chickpea Potato Curry RecipePrint
- 2 1/2 cups vegetable broth
- Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)
- 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
- 1 medium onion, diced (about 2 cups)
- 2 Tbsp unsalted butter (or ghee if you have it, or you can sub olive oil)
- 2 teaspoons minced ginger
- 1-2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/8 to 1/2 teaspoon cayenne pepper (to taste)
1 In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.
2 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste.
Serve the curry in bowls over rice. Great accompanied with plain yogurt.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chickpea Potato Curry on Simply Recipes. Thank you!Print
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.