Steps to Prepare Creamy Chickpea Potato Curry

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, creamy chickpea potato curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Creamy chicken potato curry is a delicious, simple dinner recipe made with coconut milk, tomatoes and the spices you already have in your kitchen. Sweet potatoes, pumpkin, cauliflower and butternut squash are all good substitutions. This easy chickpea curry is healthy and delicious.

Creamy Chickpea Potato Curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Creamy Chickpea Potato Curry is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook creamy chickpea potato curry using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Creamy Chickpea Potato Curry:

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

A delicious, creamy chickpea and potato curry, full of flavor and so simple. Try it once and you'll be hooked! I used plain yogurt instead of milk/cream as a low-fat alternative, which provided a nice, thicker consistency. Since I prefer extra spicy foods, I also added in an additional.

Instructions

Steps 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!!!!

Mum cooks a delicious, vegan, sweet potato and chickpea curry. Today on Greg's Kitchen l show you how l like to throw together my chicken and bacon potato bake. I hope you enjoy the show! See more ideas about chicken and potato curry, potato curry, empanadas. Delicious Creamy Coconut Chicken and Sweet Potato Curry which can be cooked stove top or in an Instant Pot

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