Easy Chickpea Curry With Potato Chana Aloo Curry Recipes

EASY CHICKPEA AND POTATO CURRY (CHANA ALOO)

Steps:

• In a large saucepan, heat up olive oil over medium heat. Add chopped onion and minced garlic. Saute, stirring often, until the onion is almost translucent.
• Add curry powder, cumin, turmeric, cayenne, paprika, salt and pepper to the pan. Stir well and cook for 1 minute. The spices should be very fragrant.
• Add diced potatoes and cook for 2 to 3 minutes, stirring often.
• Add chickpeas, vegetable stock and tomato sauce to the pan. Stir well.
• Bring the mixture to boil, reduce the heat to medium-low and simmer until the potatoes are cooked, about 7 to 9 minutes.
• Serve curry with rice and flatbread.

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.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!