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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India · Side

Potato-Chickpea Curry

Serves 5 · 55 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 small onion
  • 2 cloves of garlic
  • Olive oil
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 3 potatoes, chopped (Yukon gold are good, but use whatever you like)
  • 1 can chickpeas (unsalted, if available)

Method

  1. Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
  2. Add the curry powder and fry for a couple minutes more.
  3. Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
  4. Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
  5. Serve with basmati rice or whatever you prefer.