Chickpea Curry With Coconut Cream And Potato

Chickpea Curry With Coconut Cream And Potato

Recipe by Louis Ventelucci from tasty.co

Lunch 30 Mins.

Ingredients

3

3 servings

  • ½ lb chickpeas
  • 1 large onion, chopped
  • 2 small potatoes
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder, or cayenne
  • ½ cup hot water
  • ½ lemon, juiced
  • 1 ½ cups coconut milk, or cream
  • 3 tablespoons olive oil
  • 1 cup coriander

Instructions

  • Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
  • Add chickpeas, mix well, and cook for 2-3 minutes.
  • Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
  • On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
  • Let cool slightly, then garnish with coriander and serve alongside steamed rice.

Nutritional Facts

Per 3 servings

  • Calories: 620
  • Carbohydrate: 70g
  • Fat: 38g
  • Fiber: 24g
  • Protein: 15g
  • Sugar: 9g

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