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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