Curried Potato And Chickpea Crepes Recipes

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CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Vegetarian Curry Recipes

Time 35m

Number Of Ingredients 12

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
3 tablespoons grapeseed oil or canola oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
¾ teaspoon salt
¼ teaspoon cayenne pepper
1 (14 ounce) can no-salt-added diced tomatoes
¾ cup water, divided
1 (15 ounce) can low-sodium chickpeas, rinsed
1 cup frozen peas
½ teaspoon garam masala (see Tip)

Steps:

  • 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.

Nutrition Facts : Calories 321 calories, Carbohydrate 46.5 g, Fat 11.6 g, Fiber 8.8 g, Protein 8.9 g, SaturatedFat 1.1 g, Sodium 532.8 mg, Sugar 6.6 g

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)



Easy Chickpea Curry with Potato (Chana Aloo Curry) image

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Provided by Nagi | RecipeTin Eats

Categories     Curry     Dinner

Time 40m

Number Of Ingredients 20

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

Steps:

  • Heat oil in a large pot or very deep skillet over medium high heat.
  • Add onion and garlic, cook for 3 minutes until onion is translucent.
  • Add Curry Spices and stir for 1 minute.
  • Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
  • Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
  • Adjust salt to taste, stir through scallions/shallots and parsley.
  • Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

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

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

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



Curried Potatoes and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

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.

CURRIED CHICKPEAS & POTATOES



Curried Chickpeas & Potatoes image

Make and share this Curried Chickpeas & Potatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
2 cloves garlic, minced
1 medium onion, chopped
6 -8 green onions, cut in 1 inch pieces,including 3 inches of green
1 1/2 tablespoons curry powder
1 1/2 cups tomato juice
3/4 cup vegetable broth or 3/4 cup chicken broth
3 medium potatoes, cut in 1 inch chunks
1 (19 ounce) can chickpeas, drained and rinsed
1/2 teaspoon minced jalapeno pepper (optional)

Steps:

  • In a medium saucepan, heat oil.
  • Add garlic and both types of onions; saute until vegetables are soft.
  • Stir in curry powder and saut for 30 seconds.
  • Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.

Nutrition Facts : Calories 357.8, Fat 5.6, SaturatedFat 0.5, Sodium 663.6, Carbohydrate 68.3, Fiber 11.7, Sugar 6.3, Protein 11.7

CHICKPEA AND POTATO CURRY RECIPE BY TASTY



Chickpea And Potato Curry Recipe by Tasty image

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

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

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

CURRIED CAULIFLOWER AND CHICKPEAS



Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Steps:

  • Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
  • Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
  • Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER



Roasted Curried Chickpeas and Cauliflower image

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley

Steps:

  • Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

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
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • 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.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

CHICKPEA AND POTATO CURRY



Chickpea and Potato Curry image

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

4 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
3 garlic cloves
2 teaspoons fresh ginger, minced
1 large onion, chopped
1 cup chickpeas
3 cups potatoes, cubed
1 (12 ounce) can diced tomatoes
1 cup water
1 teaspoon cinnamon
1/2 teaspoon cardamom, ground
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
1/2 teaspoon fennel seed, ground
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt

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

CURRIED POTATO AND CHICKPEA SOUP



Curried Potato and Chickpea Soup image

A wholesome and delicious potato and chickpea soup that is vegan and versatile!

Provided by CdnBugger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ onions, chopped
3 tablespoons curry powder
2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
2 tablespoons water, or as needed
8 cups vegetable broth
6 cups peeled and diced sweet potatoes
2 cups peeled and diced white potatoes
2 (15 ounce) cans chickpeas, drained
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
  • Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
  • Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g

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From caribbeanpot.com


CURRIED POTATO AND CHICKPEA SOUP - POTATO SOUP RECIPES
Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
From worldrecipes.org


CURRIED CHICKPEA POTATO STEW - RUNNING ON REAL FOOD
2020-09-29 Step 1 & 2. Add the onion and garlic to a large soup pot and saute in a couple tablespoons of water or broth over medium heat for 4-5 minutes. Next, stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes. Step 3. Add all of the veggies (except for the peas), along with the broth and coconut milk.
From runningonrealfood.com


POTATO CHICKPEA CURRY RECIPE: HOW TO MAKE POTATO CHICKPEA …
2021-08-11 So without further ado, gram some simple ingredients from the grocery store and get started with this palatable recipe for potato-chickpea curry. Read more Read less. Ingredients of Potato-Chickpea Curry 300 gm chickpeas; 1 1/2 tablespoon virgin olive oil; 3 cloves garlic; 1 teaspoon turmeric; 1 teaspoon spice paprika; 1/2 teaspoon spice black pepper; 200 gm …
From recipes.timesofindia.com


CREPES WITH POTATO CURRY (MASALA DOSA) RECIPE : SBS FOOD
75 g (½ cup) besan (chickpea) flour; 110 g (¾ cup) plain flour; 1 tsp bicarbonate of soda; 2 tsp mustard seeds; 2 tsp vegetable oil; yoghurt, store-bought chutneys and mint sprigs, to serve ...
From sbs.com.au


CHICKEN CURRY WITH POTATO AND CHICKPEA – MY FAVOURITE PASTIME
2018-03-29 Cook for about 5 minutes over low heat. If its too dry add 1-2 tablespoons water. Add the strained tomatoes and bouillon cube and cook another minute, then add the water, coconut milk, potatoes and browned chicken, and simmer for 15 minutes. Add the chickpeas and simmer for another 15 minutes. Adjust seasoning.
From myfavouritepastime.com


POTATO AND CHICKPEA CURRY | UPROOT KITCHEN VEGAN DINNER RECIPE
2016-03-16 Stir in diced onion and sauté for 3-4 minutes. Add in the peeled and diced potatoes, curry paste, and water. Turn the heat up to medium-high and cook for 10 minutes, stirring occasionally until the potatoes are about halfway cooked. Add in the chickpeas (drained) and fire roasted tomatoes (and their liquid), and reduce the heat to medium-low.
From uprootkitchen.com


EASY VEGAN CHICKPEA CURRY
2021-03-19 2. Step: In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. 3. Step: Stir in the red curry paste and the curry powder and cook for another minute. 4. Step: Add the coconut milk, vegetable broth, carrot, chickpeas, and peas. Pin it!
From veganheaven.org


CURRIED CHICKPEAS AND POTATOES - PREVENTION
2016-03-08 Directions. Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, or until tender. Add the curry powder and potatoes and …
From prevention.com


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