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v1 Public Imported from Wikibooks revision 4518673

Potato-Chickpea Curry

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry | Vegan cuisine

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schedulePrep 0 min local_fire_departmentCook 0 min groups5 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518673

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #indian #naturally gluten-free #recipes for stew #recipes using chickpea #recipes using coconut milk #recipes using curry powder #recipes using garlic #recipes using potato #side dish #vegan
Side Vegan Gluten-free

Ingredients

Scale
  • 1 small onion
  • 2 cloves of garlic
  • Olive oil
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 3 potatoes, chopped (Yukon gold are good, but use whatever you like)
  • 1 can chickpeas (unsalted, if available)

Directions

  1. Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
  2. Add the curry powder and fry for a couple minutes more.
  3. Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
  4. Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
  5. Serve with basmati rice or whatever you prefer.

Notes

If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of cayenne pepper.

If doubling the recipe, do not double the chickpeas.

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