Description
A flavorful chickpea potato curry that’s packed with warmth and soul, perfect for any occasion.
Ingredients
Scale
- 15 ounces cooked chickpeas (drained & rinsed)
- 15 ounces full-fat coconut milk
- 1 pound potatoes or sweet potatoes, chopped
- 1/2 pound tomatoes, chopped
- 1/2 cup frozen peas
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon oil (for sautéing, if using stovetop)
Instructions
- Prepare Ingredients: Chop all vegetables, including onions and garlic, and peel and chop the potatoes into bite-sized pieces.
- Sauté Aromatics (Optional): If using a stovetop, heat oil in a skillet over medium heat and sauté onions and garlic until fragrant, about 3-4 minutes, then transfer to the slow cooker.
- Combine Everything: In the slow cooker, add the chickpeas, chopped potatoes, tomatoes, coconut milk, and frozen peas together.
- Add Spices: Incorporate the curry powder, salt, ginger, cumin, turmeric, pepper, and optional red pepper flakes. Stir well for even seasoning.
- Cook Slow: Cover the slow cooker and set it to low for 4 hours or high for 2 hours, stirring occasionally.
- Check Doneness: Ensure potatoes are tender and curry is thick; adjust thickness with vegetable broth if necessary.
- Serve and Enjoy: Serve over rice or with naan, garnished with fresh cilantro.
Notes
Adjust spice levels as per your preference and add fresh herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg