Guide to Prepare Creamy Chickpea Potato Curry in 33 Minutes for Family

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy chickpea potato curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Creamy chicken potato curry is a delicious, simple dinner recipe made with coconut milk, tomatoes and the spices you already have in your kitchen. Sweet potatoes, pumpkin, cauliflower and butternut squash are all good substitutions. This easy chickpea curry is healthy and delicious.

Creamy Chickpea Potato Curry is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Creamy Chickpea Potato Curry is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook creamy chickpea potato curry using 12 ingredients and 7 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Creamy Chickpea Potato Curry:

1. Make ready 1 onion, diced
2. Take 1 can chickpeas, drained
3. Take 1 can coconut milk
4. Prepare 3 large potatoes, medium dice
5. Get 1 large carrot, diced small
6. Get 3 tsp mild curry powder
7. Prepare 1 tsp garam masala
8. Get 1/2 tsp tumeric
9. Take 1/2 tsp ground cardamom
10. Prepare 1/4 tsp cayenne
11. Prepare to taste Salt and pepper,
12. Make ready 1 tbs olive oil

Add the chickpeas, stir and simmer with the spices for ten minutes. Add the sweet potatoes and cauliflower, stir, and then add the tomatoes, coconut. A delicious, creamy chickpea and potato curry, full of flavor and so simple. Try it once and you'll be hooked!

Instructions

Instructions to make Creamy Chickpea Potato Curry:

1. Heat oil in deep-ish skillet and sautee onion until soft.
2. Add your dried spices and mix together and cook for about 3 min.
3. Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
4. Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
5. Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
6. Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
7. Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!

I used plain yogurt instead of milk/cream as a low-fat alternative, which provided a nice, thicker consistency. Since I prefer extra spicy foods, I also added in an additional. Mum cooks a delicious, vegan, sweet potato and chickpea curry. Keywords: vegetarian curry, sweet potato curry, red curry, yellow curry, curry paste. I've never had curry with sweet potatoes before, but I love the way the colors pop with the Dinner Baked Mozzarella Chicken Rolls.

So that’s going to wrap this up with this exceptional food creamy chickpea potato curry recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Print this page