The combination of the subtle, sweet coconut flavour with the big spicy flavours in this curry is SO GOOD! Find a tutorial here. Here’s how to make this tasty dish at … Add olive oil to skillet and sauté onions until translucent. This chicken curry recipe has my favorite elements of Indian takeout along with the benefits of home cooking and comfort food. Add the potatoes and stir to coat in the Spices. How to Make Chickpea and Potato Curry Start by heating the olive oil in a large saucepan. It has great layers of flavour. No change to recipe. What are some of your favorite meal prep meals? It’s made with spices you can get from your local supermarket. Only use HOT if you can handle the heat! Sweet potato, chickpea & spinach curry. Say goodbye to boring chickpea recipes – this one packs serious flavours but you won’t need to hunt down any unusual spices. Now I’m wondering how I ever lived without this magical pot! This sweet potato curry with chickpeas not only tastes like takeaway food, but is made with a lot less oil than used in the restaurants, so it’s a lot healthier! This Potato & Chickpea Curry is suitable for adults and kids and packed with Cornish new potatoes and chickpeas. Chickpea & Potato Curry Recipe | EatingWell This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. During the fall and winter months, I’m all about the curries. Add carrots and potatoes and spices and mix together. Socca (Chickpea flour) Flatbread with Tomato and Olive Salad; Chickpea Salad Sandwiches; Creamy Skillet Swiss Chard with Chickpeas and Crunchy Breadcrumbs; Tools to Use to Make Potato, Chickpea, and Spinach Curry Grab a Plate is an Amazon Associate. Amanda Walter | Maple AlpsRecipesmeal prep, instant pot, vegan, gluten free. Stick around for inspiration, tips, & simple vegan recipes! Maple Alps is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. They taste just like naan, and they’re the perfect vehicle to scoop up that wickedly delicious curry sauce!! But chickpeas are rich in vitamins B, filled with fiber and a good source of iron. I love curries because they are so easy to put together, nutritious, and versatile! Adjust to taste and serve. I spend months, sometimes years, researching things before I invest. Normally the chickpea comes first but with this recipe under the flavoursome influence of Indian spices including Masala and other fragrant ingredients such as ginger, coconut milk and tomatoes this recipe makes the good old potato shine. If you’re looking for … Stir in the remaining ingredients. I just want to thank you for your wonderful work. Fill the empty tomato soup can with milk and add milk to the pot. Also, a dollop of yogurt goes nicely – the fresh cool tang tempers the spiciness and adds a touch of creaminess. Your email address will not be published. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. They are very easy to follow, nourishing and tasty. This potato curry is so great for a quick meal prep. Add the chickpeas, cup of cooking liquid, cubed potato, salt, sugar and pepper and bring to the boil. I now use my Instant Pot several times a week! Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Add the chickpeas, tomatoes and vegetable or chicken broth. Add Curry Spices and stir for 1 minute. Traditions brought to the region by the population. I’ve made several of your recipes and ALL of them turned up absolutely delicious. Join my free email list to receive THREE free cookbooks! It’s used in all sorts of recipes, such as: Measuring out those spices is definitely the step that takes the most time in this recipe!! This cheap and easy chickpea and potato curry is the perfect weekday dinner. Here at Maple Alps, we're inspiring the slow, faithful, intentional, & simple life! Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes. I added some minced garlic and peas and honestly this is one of my favourite recipes. And just as much flavour. This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog. You do not need any special or unusual ingredients here. As a big fan of curries, they are my go-to option whenever I am looking for a quick lunch or to clear out my pantry. I have a question about tablespoons – are you using Australian tablespoons (~20ml) or what I presume are north American tablespoons (~15ml)? I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Add carrots, potatoes and spices and cook until the vegetables are a little soft. But it really tastes just like Indian curries (the tomato based ones, not the creamy ones). Add chickpeas and potatoes to the sauce. A great tasting curry from scratch will always call for a fair few spices. A delicious, creamy chickpea and potato curry, full of flavor and so simple. The main spice used is curry powder. I don’t know if you’ve ever made Indian curries at home before, but I have. My recipe of the day is for a Trinidad style chickpea and potato curry … You get bonus points if you go to the effort of serving these with Easy Soft Flatbreads. I took a poll in Instagram a few weeks ago, and you all wanted some more Instant Pot recipes and now I can finally share one with you - a simple potato chickpea curry that will keep you fed all week! We really appreciate it! Stir in chickpeas, potato and stock. I'm Amanda, a wife, teacher, traveller, and cat mom. Manually set the pot on high for 7 minutes, making sure to seal. Be sure to check your inbox to confirm your subscription and receive your goodies! My Chana aloo curry turned out wonderfully. Note on the garbanzo beans: you can use canned, but I use dried beans that I’ve cooked previously. A week of lunch with little effort (and money!) A Caribbean recipe that tastes very Indian! Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Will definitely make again. Adjust salt to taste, stir through scallions/shallots and parsley. Everything is quickly chopped up, put in the pressure cooker, and cooked up! The roots of this particular curry is Trinidad in the Caribbean. Keep up with the great work. For me, these are standard pantry spices – and I’m betting I am not the only one! Add onion and garlic, cook for 3 minutes until onion is translucent. If you want to cut back on the carbs, try cauliflower rice (please, someone remind me to share this recipe, I mention it so often!). This hearty vegan chickpea and potato curry is mildly spiced, fragrant and delicious. So once that’s done, it’s a pretty effortless recipe: Try this Vegetable Curry! Add the curry powder mixture to the pot. Heat oil in a large pot or very deep skillet over medium high heat. For Easy Chickpea and Potato Curry Recipe 1 pound of potatoes, peeled and cut into small cubes 15 ounces of chickpeas (You can use canned chickpeas) 30 ounces of fire-roasted tomatoes (you can use canned tomatoes) Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours. 1 tsp each: Salt, Cumin, garam masala, curry, turmeric, chili powder, 1 cup water (or plant based milk - I like coconut), Can of crushed tomatoes (Or stewed or diced, blended), 3 cups garbanzo beans (two cans if using canned). This is a healthy vegetarian meal served with rice and flatbread. Can’t wait to try it. Speaking about nutrition, this potato and chickpea curry is all wholesome and good for you. So much cheaper than a takeaway, better for you and kinder on your wallet! Add garlic and ginger and cook until fragrant. Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Pour in the water (or milk), tomatoes, and garbanzo beans. My sister gave me this recipe. Updated with new photos, new video and entirely rewritten post in February 2019. Add the chickpeas, tomatoes … Maple Alps is a lifestyle blog that strives to inspire the love of the simple life and the love of God - the only thing that brings a truly fulfilled life. Everything is quickly chopped up, put in the pressure cooker, and cooked up! We all love a good curry night … But when it’s in the high 80s and sunny, the last thing I want is a curry. And it’s made from scratch – no curry pastes here! Stir in the curry powder and cayenne and cook, stirring, 30 seconds. Reduce heat and simmer for 20-30 minutes until the potato is tender. I added an extra cup of stock after the 15 minutes because I like my curries saucy. Add half of the vegetable broth and potatoes, and stir to combine. I love hearing how you went with my recipes! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Did you know that Caribbean food is a fusion of many different cuisines, including African, American Indian, European, Indian, Arabic and Chinese? Dairy-free df; Vegetarian v; Vegan vg “This is a cheap and easy dish. Sounds so good. Allow the mixture to simmer for 15 minutes, until the potatoes are cooked. You control the spice! I think my favorite part of the InstantPot is the cleanup - which is virtually zero! It’s delicious, comforting, and packed with protein and nutrients. The Instant Pot (Get one on Amazon here) was no exception to this. This curry combines chicken, potatoes, and chickpeas in a sauce that balances the spiciness from the curry … (I am, of course, referring to myself ) And it’s super healthy – 280 calories per serve! No curry for you, too spicy! Tag me on Instagram at. I really mean that. If the spices start to stick to the bottom of the pot, add a tiny splash of water. This curry tastes just like Indian curry you get from restaurants. And it’s ready in … One Pot Spinach & Parmesan Orzo This post is sponsored by Branston, … I love putting it over wild rice and it lasts a week in the fridge. You may even have them all! It took a little while to get used to all the buttons and beeps, but once I did, I started getting more creative with the things I made in it. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat. Stir in lime juice; sprinkle with cilantro. Vegan chickpea potato curry or Indian chana aloo curry from scratch in 30 minutes. Rating: 4.82 stars 33 Ratings. Chickpea and Potato Curry (Trinidad Channa Aloo) By Sue Lau | Palatable Pastime. Required fields are marked *. Hungry for more? You just need to cook clever and get creative! The Instant Pot is great for that. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. What will you give me for this drumstick…??? Red curries, green curries, spicy Indian curries – I love a warm, flavorful, fragrant bowl of curry when it’s chilly out! Top with fresh parsley and serve with rice. Real punchy flavours. Potato Chickpea Coconut Curry – This vegan gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! I decided to use dried chickpeas, bit of a mistake as it added a bit of complexity, still delicious though. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened. This easy vegan chickpea curry with potatoes, peas, and carrots is perfect for quick weeknight dinners! Sauté until soft, about 2-3 minutes. This chickpea curry recipe puts the potato first. Vegan and gluten free. And with a few exceptions – like Butter Chicken, Tikka Masala and Biryani– the list of spices almost always includes spices that I need to hunt down at speciality spice stores or Indian grocery stores. Add the potatoes and chickpeas and give them a stir in the lovely spices making sure everything is coated. Try it once and you'll be hooked! Set it and forget it (who remembers that commercial?)! Vegan Sweet Potato Chickpea Curry Vegan Sweet Potato Chickpea Curry. Rice is essential to soak up all that sauce – preferably basmati rice. Stir and cook for about 2 minutes until the spices are fragrant. And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such example. I’m one of those kinds of people who always has to think thoroughly through every decision I make about larger purchases. Originally published January 2016. These are the curry powders I typically use – but any brand should be fine, I’ve used plenty over the years. What’s in the curry: Potatoes, carrots, onion, ginger, spices, tomatoes (canned for convenience) and...chickpeas (also known as garbanzo beans)! This was sooo good! Followed the recipe and added a couple of red peppers served over coconut brown rice. This vegetarian curry is one of those foods where carnivores truly don’t miss the meat. Add … Step 4 Stir in the lemon juice and garam masala, and serve with naans. Increase heat to high, and stir to combine until curry starts to simmer. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until … Cook for 10 minutes, allowing flavors to combine while stirring. Really delicious. Hearty, delicious, easy, ready in 30 minutes, and the … Just came across this recipe the other day. sounds great to me. Once timer goes off, manually release the pressure. Looking for a new potato curry recipe? Don’t feel restricted to just use curry powder in Indian-style curries. Note: Curry powders differ in spiciness! Zucchini and Potato Chickpea Curry. )! And therein lies the reason why I am obsessed with this. Add the potatoes and stir to coat in the Spices. Believe it or not, potatoes are a great source of vitamin C and many minerals like potassium, manganese, and phosphorus. N x. This easy curry made in one pot and full of chunky potatoes and plump garbanzo beans, is … (Bonus: If you’re missing one or two – other than curry powder – it’s not the end of the world.). I was hesitant at first, and took years looking up the pros and cons and finally took the plunge. Plus, save on the washing up by making the whole curry in one pan! Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Set it and forget it (who remembers that commercial? It is gluten-free, vegan and can be prepared in less than 30 minutes. 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