Chick Pea and Potato Curry for under 3
Chickpeas are a great source of plant-based protein and are commonly used in Indian cuisine.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Chick Pea and Potato Curry for under 3
Ingredients
Instructions
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Heat oil in a large pan over medium heat.
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Add the onion, garlic, and ginger. Sauté until the onion is translucent.
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Add the tomatoes, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Cook for 5 minutes, until the tomatoes are soft.
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Add the potatoes and chickpeas. Stir well to coat them with the spices.
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Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
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Garnish with fresh coriander leaves. Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 60g20%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
