Imagine a dish that combines the creamy richness of coconut milk, the warmth of exotic spices, and the hearty satisfaction of perfectly cooked chickpeas and potatoes - all in just 40 minutes! This Indian-inspired Chickpea Curry isn't just a meal; it's a culinary journey that will transport your taste buds to the vibrant streets of Mumbai, right from the comfort of your own kitchen. Whether you're a seasoned cook or a curious food adventurer, this recipe promises to become your new go-to comfort food that's both nutritious and irresistibly delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can coconut milk
- 2 tbsp curry powder
- 2 tbsp vegetable oil
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of chickpeas under cold water. Peel and dice the two medium potatoes into small cubes. Chop the onion finely, and mince the garlic and ginger.
- In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and ginger to the pan with the onions. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning, until fragrant.
- Sprinkle in the 2 tablespoons of curry powder, stirring well to coat the onion, garlic, and ginger mixture. Cook for about 1 minute to allow the spices to release their flavors.
- Next, add the diced potatoes to the skillet. Stir well to combine the potatoes with the spiced onion mixture, ensuring they are evenly coated.
- Pour in the can of coconut milk and stir to combine. Add the drained and rinsed chickpeas to the mixture, and season with salt to taste.
- Bring the curry to a gentle simmer. Cover the skillet and let it cook for about 20 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking.
- Once the potatoes are cooked through, remove the lid and taste the curry, adjusting the salt if necessary. If you prefer a thicker curry, let it simmer uncovered for an additional 5 minutes.
- Once done, remove the skillet from heat and let it sit for a couple of minutes. Serve the chickpea curry hot, garnished with fresh cilantro.
- This dish pairs wonderfully with steamed rice or warm naan bread. Enjoy your delicious Chickpea Curry with Potatoes!
Tips
- Spice Management: Toast your curry powder briefly in the oil before adding other ingredients to enhance its flavor profile and release deeper, more complex notes.
- Potato Perfection: Cut potatoes into uniform, small cubes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-integrated sauce.
- Texture Control: If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid.
- Make-Ahead Magic: This curry tastes even better the next day, so don't hesitate to make it in advance and reheat for an even more developed flavor.
- Garnish Game: Fresh cilantro isn't just a garnish - it adds a bright, fresh contrast to the rich, spicy curry.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
