Chickpea & Potato Curry

4 Ratings
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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.

Breana Killeen
Source: EatingWell Magazine, November 2019

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Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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 1/2 cup water and puree until smooth.

  • Return the puree to the pot. Pulse the remaining 1/4 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.

Tips

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 Facts

Serving Size:
1 1/4 cups
Per Serving:
321 calories; protein 8.9g; carbohydrates 46.5g; dietary fiber 8.8g; sugars 6.6g; fat 11.6g; saturated fat 1.1g; vitamin a iu 968.5IU; vitamin c 28.9mg; folate 35.2mcg; calcium 77.6mg; iron 2.4mg; magnesium 64.2mg; potassium 795.6mg; sodium 532.8mg.
Exchanges:

2 fat, 2 starch, 1 1/2 vegetable, 1/2 lean protein
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