Creamy Chickpea Potato Curry
Kels Ro
@kels_can_cook
#Mycookbook Wanted something Indian-esque today so I raided my spice drawer and came up with this deliciousness
Ingredients
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1 onion, diced
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1 can chickpeas, drained
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1 can coconut milk
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3 large potatoes, medium dice
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1 large carrot, diced small
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3 tsp mild curry powder
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1 tsp garam masala
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1/2 tsp tumeric
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1/2 tsp ground cardamom
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1/4 tsp cayenne
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to taste Salt and pepper,
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1 tbs olive oil
Cooking Instructions
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1
Heat oil in deep-ish skillet and sautee onion until soft.
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2
Add your dried spices and mix together and cook for about 3 min.
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3
Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
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4
Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
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5
Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
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6
Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
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7
Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!
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