CentMenu / Dinner · Lunch
Chickpea potato curry
Chickpeas and potatoes simmer in a tomato curry sauce with ginger and cumin.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.59 lb (720 g) cooked chickpeas
- 2.2 lb (1 kg) potatoes
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 3 garlic cloves
- 0.53 oz (15 g) fresh ginger
- 1¾ tbsp (25 ml) sunflower oil
- 2¾ tsp (6 g) curry powder
- 1 tsp (2 g) ground cumin
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 3 garlic cloves and sauté for 5 minutes.
Grate 0.53 oz (15 g) fresh ginger; peel and dice 2.2 lb (1 kg) potatoes, then add both with 2¾ tsp (6 g) curry powder and 1 tsp (2 g) ground cumin and stir over medium heat for 1 minute.
Drain and rinse 1.59 lb (720 g) cooked chickpeas; add with 14.11 oz (400 g) canned chopped tomatoes, ½ tsp (3 g) salt and water to just cover the potatoes.
Bring to a boil, then simmer partly covered over low heat for 25 minutes, until the potatoes are tender and the sauce thickens.