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.
- 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.
Nutrition Facts | |
---|---|
Serving Size | 510 grams |
Energy | |
Calories 480kcal | 24% |
Protein | |
Protein 12g | 8% |
Carbohydrates | |
Carbohydrates 80g | 22% |
Fiber 12g | 32% |
Sugar 10g | 10% |
Fat | |
Fat 22g | 26% |
Saturated 13g | 45% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 33ug | 4% |
Choline 60mg | 10% |
Vitamin B1 0.38mg | 32% |
Vitamin B2 0.13mg | 10% |
Vitamin B3 4.46mg | 28% |
Vitamin B6 0.96mg | 57% |
Vitamin B9 150ug | 38% |
Vitamin B12 0.00ug | 0% |
Vitamin C 66mg | 71% |
Vitamin E 0.66mg | 4% |
Vitamin K 18ug | 15% |
Minerals | |
Calcium, Ca 80mg | 6% |
Copper, Cu 0.64mg | 71% |
Iron, Fe 4.89mg | 44% |
Magnesium, Mg 110mg | 27% |
Phosphorus, P 310mg | 25% |
Potassium, K 1570mg | 46% |
Selenium, Se 10ug | 17% |
Sodium, Na 30mg | 2% |
Zinc, Zn 2.09mg | 19% |
Water | |
Water 390g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Ready in no time, this curry will become your go-to comfort meal for both weeknights and special occasions.
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