Chickpea Potato Curry (Print Version)
# Ingredients:
→ Base
01 -
1 green chili, diced with seeds removed
02 -
1 medium yellow onion, finely chopped
03 -
2 tablespoons oil (use vegetable, sunflower, canola, or corn)
04 -
2 cloves garlic, finely chopped
05 -
1 inch (3 cm) ginger root, freshly grated
→ Spices
06 -
1/2 teaspoon ground coriander
07 -
1 teaspoon garam masala
08 -
1/2 teaspoon ground turmeric
09 -
1/2 teaspoon curry powder (optional)
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon salt
→ Main Ingredients
12 -
1 cup water or veggie broth
13 -
1 pound (450 grams) potatoes, cut into cubes after peeling
14 -
1 cup pre-cooked chickpeas
15 -
2 cups baby spinach leaves, tightly packed
16 -
1 can (14 oz / 400g) diced tomatoes
17 -
2 tablespoons fresh parsley or cilantro, chopped
# Instructions:
01 -
Heat oil in a big pot. Toss in the onions, ginger, and chili, letting them soften and turn see-through. Add garlic, cooking it until the smell comes out—about a minute.
02 -
Mix in all the spices and give them about a minute to wake up with the heat.
03 -
Pour in the canned tomatoes, then use the empty can to measure water and add it to the pot.
04 -
Add in the potatoes and chickpeas. Let it boil, then lower the heat to simmer until the potatoes are soft. If you'd like, mix in half a can of coconut milk now.
05 -
Toss in the spinach for a minute to let it wilt. Spoon over rice and sprinkle with parsley or cilantro before serving.
# Notes:
01 -
This plant-based Caribbean dish blends flavorful spices with soft potatoes and chickpeas. Adjust heat levels by adding chili powder or paprika.
02 -
Using the whole can of chickpeas is fine if you’d rather have none left to store.