Creamy Chickpea Potato Curry
Creamy Chickpea Potato Curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, creamy chickpea potato curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Creamy Chickpea Potato Curry is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Creamy Chickpea Potato Curry is something which I’ve loved my whole life.

Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Stir in chickpeas, potato and stock. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

To begin with this recipe, we must prepare a few ingredients. You can cook creamy chickpea potato curry using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Chickpea Potato Curry:
  1. Get 1 onion, diced
  2. Take 1 can chickpeas, drained
  3. Take 1 can coconut milk
  4. Prepare 3 large potatoes, medium dice
  5. Take 1 large carrot, diced small
  6. Get 3 tsp mild curry powder
  7. Make ready 1 tsp garam masala
  8. Get 1/2 tsp tumeric
  9. Get 1/2 tsp ground cardamom
  10. Take 1/4 tsp cayenne
  11. Make ready to taste Salt and pepper,
  12. Prepare 1 tbs olive oil

This easy curry made in one pot and full of chunky potatoes and plump garbanzo beans, is currently my comfort food. Melt coconut oil in a heavy pot over medium heat. Add curry powder, chilli flakes, stock, soy sauce, maple syrup and tomato puree and stir. Heat oil in a large pot or very deep skillet over medium high heat.

Instructions to make Creamy Chickpea Potato Curry:
  1. Heat oil in deep-ish skillet and sautee onion until soft.
  2. Add your dried spices and mix together and cook for about 3 min.
  3. Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
  4. Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
  5. Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
  6. Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
  7. Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!

Add curry powder, chilli flakes, stock, soy sauce, maple syrup and tomato puree and stir. Heat oil in a large pot or very deep skillet over medium high heat. Add the potatoes and stir to coat in the Spices. This Vegan Chickpea Mushroom and Spinach Curry is so flavorful and creamy, with a mild sauce that is sure to be a family favorite. It is a warm hug in a bowl for the cozy weather, or for any time.

So that is going to wrap this up for this exceptional food creamy chickpea potato curry recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!