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Chickpea Potato Curry
Chickpea Potato Curry
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Simple and flavorful chickpea curry with Yukon Gold potatoes, tomatoes, and aromatic spices.
Ingredients:
  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed, or about 3 cups cooked
  • One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen . If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green Anaheim chiles to a 14.5 ounce can of tomatoes.)
  • 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
  • 1 medium onion, diced (about 2 cups)
  • 2 tablespoons unsalted butter (or ghee if you have it, or you can sub extra virgin olive oil)
  • 2 teaspoons minced ginger
  • 1-2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 to 1/2 teaspoon cayenne pepper (to taste)
Instructions:
  • In a large pot over medium-high heat, caramelize onions and ginger in butter until onions start to brown, about 4-5 minutes.
  • Season with salt, cumin, coriander, and cayenne. Stir well and cook for another minute or two.
  • Add all the remaining ingredients, stir well to combine, and simmer with the lid partially on for approximately 35 minutes, or until the potatoes are fork-tender. Season with additional salt to suit your taste. Serve the curry over rice in bowls and garnish with a dollop of plain yogurt on the side. Enjoy!

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