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Chickpea And Potato Curry

by Pierce Abernathy featured in Trinidadian Roti And Fillings

Ingredients

for 6 servings

  • 2 tablespoons
    canola oil
  • ½ medium white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons
    curry powder, mixed with 2 tablespoons of cold water
  • 2 cups
    vegetable broth, or water, divided (480 mL)
  • 3 lb
    potato, cubed (1.3 kg)
  • ½ cup
    fresh scallion, chopped (50 g)
  • 2 teaspoons
    fresh parsley, chopped
  • pepper, to taste
  • 15 oz
    chickpeas, 2-cans, drained and rinsed (425 g)
  • 1 tablespoon
    ghee, mixed with 1 tablespoon of flour
    Calories 391
    Fat 9g
    Carbs 66g
    Fiber 11g
    Sugar 6g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
  2. Add the curry powder mixture to the pot.
  3. Add half of the vegetable broth and potatoes, and stir to combine.
  4. Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
  5. Add the chickpeas and remaining vegetable broth, and mix.
  6. Add the ghee and flour mixture to the pot and stir to incorporate.
  7. Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
  8. Enjoy!
 

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