How to Make Perfect Creamy Chickpea Potato Curry
Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Super Quick Homemade Creamy Chickpea Potato Curry. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy Chickpea Potato Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Chickpea Potato Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Creamy Chickpea Potato Curry using 12 ingredients and 7 steps. Here is how you cook that.
#Mycookbook Wanted something Indian-esque today so I raided my spice drawer and came up with this deliciousness
Ingredients and spices that need to be Get to make Creamy Chickpea Potato Curry:
- 1 onion, diced
- 1 can chickpeas, drained
- 1 can coconut milk
- 3 large potatoes, medium dice
- 1 large carrot, diced small
- 3 tsp mild curry powder
- 1 tsp garam masala
- 1/2 tsp tumeric
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne
- to taste Salt and pepper,
- 1 tbs olive oil
Instructions to make Creamy Chickpea Potato Curry
- Heat oil in deep-ish skillet and sautee onion until soft.
- Add your dried spices and mix together and cook for about 3 min.
- Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
- Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
- Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
- Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
- Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!
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