Chickpea and Potato Curry
Caribbean chickpea and potato curry, also known as chana aloo masala, is a healthy vegetarian dish served over rice.
Equipment
- large saucepan
Ingredients
- 2 tablespoons vegetable oil or canola, corn, sunflower oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 inch ginger root grated
- 1 green chili deseeded and diced
- 1 teaspoon garam masala
- ½ teaspoon curry powder optional
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pound potatoes peeled and cubed
- 1 cup chickpeas cooked
- 1 cup water or vegetable stock
- 1 can diced tomatoes (14 ounce) crushed tomatoes in the UK
- ½ teaspoon salt
- 2 cups baby spinach leaves packed
- 2 tablespoons chopped fresh parsley or cilantro/coriander
Instructions
- In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.
- Add the spices, cook and keep stirring for 1 more minute or until fragrant.
- Add diced tomatoes, then refill the same can with water and add the water to the pot.
- Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).
- Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.
Notes
If you prefer spicier curry, then add 1 teaspoon of chilli powder. For extra flavor, add ½ teaspoon of paprika or smoked paprika. If you're opening a whole can of chickpeas and don't know how to use it up, by all means, add it to the curry!
Nutrition
Serving: 1bowlCalories: 236kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 6gSodium: 371mgPotassium: 921mgFiber: 8gSugar: 6gVitamin A: 1695IUVitamin C: 34mgCalcium: 117mgIron: 7mg
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