Potato-Chickpea Curry

Name: Potato-Chickpea Curry
Total time: 55 min
Yield: 5 servings
Ingredients: 1 small onion; 2 cloves of garlic; Olive oil; 1 tbsp curry powder; 1 can coconut milk; 3 potatoes, chopped (Yukon gold are good, but use whatever you like); 1 can chickpeas (unsalted, if available)

55 min · serves 5

Ingredients

1 small onion
2 cloves of garlic
Olive oil
1 tbsp curry powder
1 can coconut milk
3 potatoes, chopped (Yukon gold are good, but use whatever you like)
1 can chickpeas (unsalted, if available)

Steps

Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
Add the curry powder and fry for a couple minutes more.
Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
Serve with basmati rice or whatever you prefer.

More recipes with onion, garlic, curry powder, coconut milk, potatoes or chickpeas

Adapted from “Potato-Chickpea Curry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.