Ingredients
Scale
- 2 cups cooked chickpeas
- 3 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk or water
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add garlic, curry powder, cumin, turmeric, and cook for another minute.
- Stir in diced potatoes and cook for 5 minutes.
- Add diced tomatoes and coconut milk, bring to a boil.
- Reduce heat, add chickpeas, and simmer for 20 minutes until potatoes are tender.
- Garnish with fresh cilantro and serve with rice.
Notes
- You can substitute coconut milk with cream for a richer flavor.
- Add chili for extra spiciness if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg