Easy Chickpea And Potato Curry Chana Aloo Curry Recipes

EASY CHICKPEA AND POTATO CURRY (CHANA ALOO CURRY)

Steps:

• Heat the coconut oil in a large, deep frying pan that has a lid and sauté the onion for 6-7 minutes over medium heat until slightly caramelized.
• Add the garlic and ginger and continue to cook for another minute, until the smell of raw garlic and ginger is gone.
• Stir in the ground cumin, coriander, cinnamon and cayenne pepper and cook for a further 1-2 minutes.
• Add the chopped tomatoes then fill half of the can with water and add that too. Stir in the chickpeas and baby potatoes and bring to a boil. Lower the heat, cover the pan with a lid and simmer for 20 minutes or until the potatoes are fork-tender.
• Add the spinach and cook for a couple of minutes to allow it to wilt. Stir in the coconut milk and allow it to heat through.
• Serve over your favourite rice or with naan bread.

CHANA AND ALOO (CHICKPEA AND POTATO CURRY)

Steps:

• Heat a medium sized pot on medium high with some oil.
• When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
• Sauté until the onion starts to go translucent add in garlic.
• Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
• Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
• Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
• Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
• Add salt to taste.
• Great on it's own, with some naan bread or on some rice.

TOMATO & CHICKPEA CURRY

Steps:

• Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
• Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
• Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
• Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.