CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CURRIED POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
CHICKPEA AND POTATO CURRY
Originally from the Vegetarian Resource Center in Boston, this is a dish we've been making for nearly 20 years and the family still likes it. Our only change to the original is to use crushed red pepper instead of cayenne because the cayenne was too hot for the kids.
Provided by AbbaGav
Categories Potato
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
- Add the onions, garlic and ginger and saute until the onions are translucent.
- Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
- Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
- When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.
Nutrition Facts : Calories 428.7, Fat 20, SaturatedFat 2.6, Sodium 1036.7, Carbohydrate 56.6, Fiber 10.1, Sugar 6.5, Protein 9.2
CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY
Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander
Provided by Louis Ventelucci
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
- Add chickpeas, mix well, and cook for 2-3 minutes.
- Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
- On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
- Let cool slightly, then garnish with coriander and serve alongside steamed rice.
Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams
SLOW-COOKED SIMPLY POTATO AND CHICKPEA CURRY
Ready, Set, Cook! Special Edition Contest Entry: This is a low-cal, but filling meal with a rich collection of flavors. Adjust the heat to your taste, I like mine pretty mild!
Provided by chefkk1000
Categories Curries
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover.
- Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger.
- Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours.
- One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk.
- Garnish with chopped green onions and serve with hot Garlic Naan. Yum!
Nutrition Facts : Calories 385.2, Fat 12, SaturatedFat 8.2, Sodium 959.8, Carbohydrate 64, Fiber 7.6, Sugar 30.1, Protein 8.3
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5/5 (4)Total Time 35 minsCategory Healthy Vegetarian Curry RecipesCalories 321 per serving
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot.
- Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor. Add 1/2 cup water and puree until smooth.
- Return the puree to the pot. Pulse the remaining 1/4 cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring often, until hot, about 5 minutes.
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