Creamy Chickpea Potato Curry
Creamy Chickpea Potato Curry

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy chickpea potato curry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Creamy Chickpea Potato Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Creamy Chickpea Potato Curry is something that I’ve loved my entire life.

Creamy chicken potato curry is a delicious, simple dinner recipe made with coconut milk, tomatoes and the spices you already have in your kitchen. Sweet potatoes, pumpkin, cauliflower and butternut squash are all good substitutions. And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such example.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy chickpea potato curry using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Creamy Chickpea Potato Curry:
  1. Take 1 onion, diced
  2. Take 1 can chickpeas, drained
  3. Take 1 can coconut milk
  4. Make ready 3 large potatoes, medium dice
  5. Make ready 1 large carrot, diced small
  6. Make ready 3 tsp mild curry powder
  7. Prepare 1 tsp garam masala
  8. Make ready 1/2 tsp tumeric
  9. Take 1/2 tsp ground cardamom
  10. Make ready 1/4 tsp cayenne
  11. Get to taste Salt and pepper,
  12. Make ready 1 tbs olive oil

Add the sweet potatoes and cauliflower, stir, and then add the tomatoes, coconut. A delicious, creamy chickpea and potato curry, full of flavor and so simple. Try it once and you'll be hooked! I used plain yogurt instead of milk/cream as a low-fat alternative, which provided a nice, thicker consistency.

Instructions to make Creamy Chickpea Potato Curry:
  1. Heat oil in deep-ish skillet and sautee onion until soft.
  2. Add your dried spices and mix together and cook for about 3 min.
  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
  4. Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
  5. Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
  6. Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
  7. Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!

Since I prefer extra spicy foods, I also added in an additional. This curry has Indian flavors but is not as creamy. Another popular version is Chana Aloo Masala, that uses garam masala and crushed tomatoes. Chana refers to chickpeas and aloo to potatoes, which simply means Chickpea and Potato Curry. You can use sweet potatoes and other beans in their.

So that’s going to wrap it up for this special food creamy chickpea potato curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!