Potato and chickpea curry

Potato and chickpea curry is a delightful and hearty dish that brings together the earthiness of potatoes and the rich texture of chickpeas, all enveloped in a fragrant curry sauce. Perfect for a comforting weeknight dinner, this recipe is easy to prepare and packed with flavors that will satisfy both vegetarians and meat-eaters alike.

Ingredients:

Instructions:

Tips:

- Rinse the basmati rice under cold water before cooking to remove excess starch and prevent it from becoming too sticky.

- Cut the potatoes into evenly-sized pieces to ensure they cook at the same rate and achieve a consistent texture.

- Sauté the onions until golden brown to enhance their sweetness and add depth to the curry flavor.

- Let the curry simmer on low heat after adding the coconut milk and chickpeas to allow the flavors to meld together beautifully.

- Adjust the seasoning to your taste by adding more curry powder or black pepper if you prefer a spicier dish.

- For a thicker curry, you can mash a few potato pieces into the sauce or simmer it for a bit longer to reduce the liquid.

- If you prefer a richer consistency, use full-fat coconut milk instead of light coconut milk.

This potato and chickpea curry is not only delicious but also nutritious, making it an excellent option for a wholesome meal. Simply serve it over basmati rice and garnish with fresh coriander leaves for a dish that's sure to become a household favorite.