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Easy-Peasy Potato Curry

by Gwenaelle Le Cochennec featured in One-Pot Vegetarian Meals

Inspired by recipetineats.com

Ingredients

for 4 servings

  • 2 tablespoons
    vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons
    curry powder
  • 1 ½ teaspoons
    paprika
  • 1 teaspoon
    cayenne
  • 2 teaspoons
    cumin powder
  • ½ teaspoon
    allspice
  • 2 teaspoons
    fresh ginger, minced
  • ½ teaspoon
    black pepper
  • 2 lb
    potato, peeled and cubed (907 g)
  • 15 oz
    chickpeas, 1 can, drained (425 g)
  • 1 cup
    vegetable broth (240 mL)
  • 1 tablespoon
    lemon juice
  • 14 oz
    diced tomato, 1 can (395 g)
  • 14 oz
    coconut milk, 1 can (415 mL)
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish
    Calories 671
    Fat 31g
    Carbs 86g
    Fiber 16g
    Sugar 11g
    Protein 18g

Estimated values based on one serving size.

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Preparation

  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!
 

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