CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
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Kayma Lee
[email protected]I love this curry! It is so easy to make and it is always a hit with my family and friends. I highly recommend this recipe.
Artist clarence
[email protected]This curry is a great way to warm up on a cold day. The spices are very flavorful and the curry is very filling. I will definitely be making this again this winter.
Khan Gee
[email protected]I made this curry for a potluck and it was a huge hit. Everyone loved the flavors and the curry was gone in no time. I will definitely be making this again for my next potluck.
Sato Zain
[email protected]I am a vegetarian and I am always looking for new and exciting vegetarian recipes. This curry is a great addition to my repertoire. It is flavorful, satisfying, and easy to make.
Amar Kumar
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids loved the chickpeas and potatoes and they didn't even realize they were eating vegetables.
Willis Kidwell
[email protected]I made this curry in my slow cooker and it turned out perfectly. The flavors had time to meld together and the curry was so tender. I served it with rice and it was a delicious meal.
Niak M
[email protected]This curry is a great way to use up leftover chickpeas and potatoes. It is also a very affordable dish to make. I will definitely be adding this to my regular meal rotation.
Md Nezam
[email protected]I was pleasantly surprised by how much I enjoyed this curry. I am not usually a fan of chickpeas, but they were cooked perfectly in this dish. The curry was also very flavorful and had just the right amount of heat.
Aaliyah Sultana
[email protected]This is one of the best chickpea and potato curries I have ever had. The flavors are so well-balanced and the curry is so creamy. I will definitely be making this again and again.
Master Dilu
[email protected]I made this curry last night and it was a hit with my family! The flavors were amazing and the curry was the perfect consistency. I will definitely be making this again.
Harmonii Ann Marie
[email protected]This chickpea and potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and has a good balance of spices. I especially liked the addition of coconut milk, which gave the curry a creamy texture.