Name: Hearty Potato Curry with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 175 g potato; 5.5 g olive oil; 1.25 g cumin seeds; 37.5 g onion; 1 clove garlic; 3.75 g ginger; 75 g tomato; 1.25 g turmeric; 1.25 g ground coriander; 1.25 g ground cumin; 0.63 g Kashmiri chili powder; 0.63 g garam masala; 1.25 g salt; 90 ml vegetable broth; 37.5 g chickpeas; 3.75 g cilantro; 3.75 ml lemon juice

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Hearty Potato Curry with Chickpeas

Hearty Potato Curry with Chickpeas

A comforting and aromatic potato curry enriched with chickpeas and Indian spices.

Source

Ingredients:

175
g
potato
5.5
g
olive oil
1.25
g
cumin seeds
37.5
g
onion
1
clove
garlic
3.75
g
ginger
75
g
tomato
1.25
g
turmeric
1.25
g
ground coriander
1.25
g
ground cumin
0.63
g
Kashmiri chili powder
0.63
g
garam masala
1.25
g
salt
90
ml
vegetable broth
37.5
g
chickpeas
3.75
g
cilantro
3.75
ml
lemon juice

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Instructions:

Peel and cut the potatoes into evenly sized pieces. Rinse briefly and drain.
Place a heavy-bottomed pot over medium heat. Add oil and allow it to heat gently.
Add cumin seeds. Cook until they become fragrant and begin to sizzle.
Add chopped onion. Cook over medium heat, stirring occasionally, until softened and lightly golden.
Stir in ginger and garlic. Cook for about 30-60 seconds, just until fragrant.
Add turmeric, coriander, ground cumin, chili powder, and garam masala. Stir continuously so the spices coat the onion mixture without burning.
Add chopped tomatoes and salt. Cook over medium heat until the tomatoes soften and the mixture becomes thick and jammy.
Add potatoes and vegetable broth. Stir well.
Bring to a gentle boil over medium-high heat, then reduce to low-medium. Cover and simmer for 15-20 minutes, stirring occasionally.
If using cooked chickpeas, add them during the final 5 minutes. If using tofu, add it during the final 5 minutes and stir gently.
Stir in fresh cilantro and lemon juice. Taste and adjust salt, chili, or lemon as desired.
Serve hot with your preferred side.

Nutrition	Per Serving 443 g	Per 100g
Energy	312.7 kcal	71 kcal
Protein	9.7 g	2.2 g
Fibre	9.8 g	2.2 g
Salt	1.3 g	0.3 g
Sugar	5.3 g	1.2 g
Carbohydrates	53.5 g	12.1 g
Fat	7.6 g	1.7 g

Environmental	Per Serving 443 g	Per 100g
CO2	0.5 kg	0.1 kg
Water	1.7 l	0.4 l

175
g
potato
5.5
g
olive oil
1.25
g
cumin seeds
37.5
g
onion
1
clove
garlic
3.75
g
ginger
75
g
tomato
1.25
g
turmeric
1.25
g
ground coriander
1.25
g
ground cumin
0.63
g
Kashmiri chili powder
0.63
g
garam masala
1.25
g
salt
90
ml
vegetable broth
37.5
g
chickpeas
3.75
g
cilantro
3.75
ml
lemon juice

Peel and cut the potatoes into evenly sized pieces. Rinse briefly and drain.

Place a heavy-bottomed pot over medium heat. Add oil and allow it to heat gently.

Add cumin seeds. Cook until they become fragrant and begin to sizzle.

Add chopped onion. Cook over medium heat, stirring occasionally, until softened and lightly golden.

Stir in ginger and garlic. Cook for about 30-60 seconds, just until fragrant.

Add turmeric, coriander, ground cumin, chili powder, and garam masala. Stir continuously so the spices coat the onion mixture without burning.

Add chopped tomatoes and salt. Cook over medium heat until the tomatoes soften and the mixture becomes thick and jammy.

Add potatoes and vegetable broth. Stir well.

Bring to a gentle boil over medium-high heat, then reduce to low-medium. Cover and simmer for 15-20 minutes, stirring occasionally.

If using cooked chickpeas, add them during the final 5 minutes. If using tofu, add it during the final 5 minutes and stir gently.

Stir in fresh cilantro and lemon juice. Taste and adjust salt, chili, or lemon as desired.

Serve hot with your preferred side.