Chickpea & Potato Curry

Chickpea & Potato Curry

1 Review
From: EatingWell Magazine, November 2019

This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 3 tablespoons grapeseed oil or canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • ¾ cup water, divided
  • 1 (15 ounce) can low-sodium chickpeas, rinsed
  • 1 cup frozen peas
  • ½ teaspoon garam masala (see Tip)

Preparation

  • Prep

  • Ready In

  1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot.
  2. Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor. Add ½ cup water and puree until smooth.
  3. Return the puree to the pot. Pulse the remaining ¼ cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring often, until hot, about 5 minutes.
  • Tip: Garam masala, a mix of coriander, black pepper, cumin, cardamom, cinnamon and other spices, adds a warming, complex layer of flavor to this Indian stew.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 321 calories; 12 g fat(1 g sat); 9 g fiber; 46 g carbohydrates; 9 g protein; 35 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 968 IU vitamin A; 29 mg vitamin C; 78 mg calcium; 2 mg iron; 533 mg sodium; 796 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 fat, 2 starch, 1½ vegetable, ½ lean protein

Reviews 1

October 27, 2019
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By: riggsja
I will definitely make this curry again! It's easy and such a nice change of pace. The sauce is really delicious - I like making it myself so I can control the heat.
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