Description
Chickpea & Potato Curry
This vibrant chickpea and potato curry, also known as Aloo Chana Masala, is a celebration of aromatic spices that includes cumin, coriander, fenugreek, allspice, and smoked paprika. The result is a comforting dish perfect to serve over rice, topped with a dollop of natural yogurt for extra creaminess. It’s a simple yet bold recipe ready in just 40 minutes, making it ideal for a hearty weeknight dinner. Enjoy the rich blend of flavors that promise to delight your taste buds!
Spice Mix:
1 ½ tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp allspice
½ tsp nutmeg
1 tsp smoked paprika
½ tsp dried thyme
½ tsp cayenne pepper
1 tsp dried fenugreek leaves (optional)
Curry:
2 tbsp vegetable oil
1 cup onion, diced
3 garlic cloves, minced
1 ½ cups potatoes, diced
2 (14 oz) cans chickpeas, drained & rinsed
1 (14 oz) can crushed tomatoes
2 cups vegetable or chicken broth
3 green onions, sliced
2 tbsp parsley, freshly chopped
Directions:
1. Sauté onion & garlic in oil for 3 mins.
2. Add spice mix, cook for 1 min until fragrant.
3. Stir in potatoes, chickpeas, tomatoes, & broth.
4. Simmer for 20 mins.
5. Mix in green onions & parsley. Serve over rice, top with yogurt.
Prep Time: 15 mins
Kcal: 306
