Minted Potato And Chickpea Curry Recipes

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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