Description
A delightful dish that showcases the perfect marriage of creamy chickpeas and tender potatoes in a fragrant and spicy curry sauce.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 4 medium potatoes, peeled and diced
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup diced tomatoes
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Start by heating the olive oil in your large saucepan over medium heat. Once the oil is warm, add the chopped onion and sauté it until it turns soft and translucent, which should take about 4-5 minutes. Next, add the minced garlic, grated ginger, and chopped green chili (if you prefer some heat). Continue to sauté for another couple of minutes until the kitchen is filled with their delightful aroma.
- With the onions and aromatics ready, it’s time to introduce the spices. Stir in the ground cumin, coriander, turmeric, and garam masala. Allow the spices to cook for about 2 minutes, stirring frequently. This step is crucial as it helps to unlock the full flavor potential of the spices, creating a fragrant base for your curry.
- Now it’s time to add the diced potatoes and the rinsed chickpeas to the pot. Give everything a good stir to ensure that the potatoes and chickpeas are well coated in the spice mixture. Following this, pour in the vegetable broth and diced tomatoes. Season the mixture with salt and pepper to your liking.
- Bring the mixture to a boil, then reduce the heat to low and cover your pot. Allow the curry to simmer gently for 25-30 minutes, or until the potatoes are fork-tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking, and enjoy the heavenly scents wafting through your kitchen.
- Once your Chana Aloo Curry is cooked to perfection, remove it from the heat. Serve it hot, garnished with fresh cilantro. The vibrant green cilantro adds a lovely burst of color and flavor. Pair your curry with fluffy rice or warm naan bread for a complete meal.
Notes
This curry freezes well, so consider making a double batch for quick meals later on.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 10 g