CHICKPEA AND POTATO CURRY RECIPE BY TASTY

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Chickpea And Potato Curry Recipe by Tasty image

Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Steps:

  • Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
  • Add the curry powder mixture to the pot.
  • Add half of the vegetable broth and potatoes, and stir to combine.
  • Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
  • Add the chickpeas and remaining vegetable broth, and mix.
  • Add the ghee and flour mixture to the pot and stir to incorporate.
  • Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams

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