Chickpea & Potato Curry
★★★★★
COOK TIME
40 minutes
SERVES
4
Ingredients
2 to 3 tablespoons
sunflower oil
1
cinnamon stick
1
bay leaf
1 teaspoon
cumin seeds
2
onions, thinly sliced
2
garlic cloves, grated
1
inch ginger, grated
2
tomatoes, roughly chopped
1 teaspoon
salt
1 teaspoon
turmeric powder
1 teaspoon
garam masala
2 teaspoons
ground coriander
1 teaspoon
chili powder
1 teaspoon
ground cumin
1 2/3 cups
water
3
potatoes, chopped into 3/4-inch pieces
two 15 ounces
cans of chickpeas, drained and rinsed
2 tablespoons
heavy cream
1
handful fresh cilantro, finely chopped
Instructions
- Heat the oil in a pan and add the cinnamon and bay leaf. After a few seconds, add the cumin seeds. Once they start to sizzle, add the onions and cook for 10 minutes over medium-low heat, until nice and golden.
- To this, add the grated garlic and ginger and cook for another minute. Now add the tomatoes, cover, and cook for 10 minutes, until soft and mushy. Time to add all the spices and cook another minute. Now add the water, followed by the potatoes and then the chickpeas. Bring everything to a boil, then cover and cook for 15 to 20 minutes, until the potatoes are soft and cooked through.
- The last thing to add is the cream and cilantro. Mix well and serve warm with bread, naan, or rice.
