Chickpea & Potato Coconut Curry
Chickpea & Potato Coconut Curry is a popular dish in Indian cuisine and is often enjoyed with rice or naan bread.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 400 gram Chickpeas
- 300 gram Potatoes
- 400 ml Coconut milk
- 1 medium Onion
- 3 clove Garlic cloves
- 1 teaspoon Ginger
- 2 teaspoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoon Vegetable oil
- 10 gram Fresh cilantro
- 4 piece Lime wedges
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add curry powder, turmeric powder, cumin powder, coriander powder, cayenne pepper, and salt. Stir well.
- Add diced potatoes and cook for 5 minutes.
- Add chickpeas and coconut milk. Bring to a simmer and cook for 20 minutes, or until potatoes are tender.
- Serve hot with rice or naan bread. Garnish with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 6g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.