Chickpea Potato Curry

Name: Chickpea Potato Curry
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 591 milliliters vegetable broth; 850 grams chickpeas (garbanzo beans), drained and rinsed, or about 3 cups cooked; 411 grams fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you cant find canned tomatoes with chiles you can add half a 4-ounce can of diced green Anaheim chiles to a 14.5 ounce can of tomatoes.); 340 grams baby (new) Yukon Gold potatoes (about , quartered; 473 milliliters medium onion, diced (about; 2 Tbsps unsalted butter (or ghee if you have it, or you can sub extra virgin olive oil); 2 teaspoons minced ginger; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0 teaspoons cayenne pepper (to taste)

You can never have too many main course recipes, so give Chickpea Potato Curry a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 525 calories, 24g of protein, and 12g of fat. This recipe serves 4. If you have baby yukon gold potatoes, chickpeas, ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

Sauté onions and ginger: In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes.

Ingredients you will need

Butter

Ginger

Onion

Equipment you will use

Pot

Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.

Ingredients you will need

Coriander

Ground Cayenne Pepper

Cumin

Salt

Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender.

Ingredients you will need

Potato

Add more salt to taste.

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Salt

Serve the curry in bowls over rice. Great accompanied with plain yogurt.

Ingredients you will need

Plain Yogurt

Curry Powder

Rice

Equipment you will use

Bowl

Equipment

Pot

Bowl

Ingredients

Servings:

591milliliters

vegetable broth 850grams

chickpeas (garbanzo beans), drained and rinsed, or about 3 cups cooked 411grams

fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green Anaheim chiles to a 14.5 ounce can of tomatoes.)340grams

baby (new) Yukon Gold potatoes (about , quartered 473milliliters

medium onion, diced (about 2Tbsps

unsalted butter (or ghee if you have it, or you can sub extra virgin olive oil)2teaspoons

minced ginger 1teaspoon

salt 1teaspoon

ground cumin 1teaspoon

ground coriander 0teaspoons

cayenne pepper (to taste)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.