Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? Dive into the vibrant world of Indian cuisine with our Easy Potato Curry with Coconut Milk and Chickpeas! This delightful dish combines the creaminess of coconut milk with the hearty goodness of potatoes and protein-packed chickpeas, creating a symphony of flavors that will leave you craving more. Perfect for a weeknight dinner or a cozy gathering, this recipe is not only simple to make but also incredibly satisfying. Get ready to impress your family and friends with this mouthwatering curry that’s ready in just 35 minutes!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium potatoes, diced
- 1 can chickpeas, drained
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp curry powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Dice the two medium potatoes into bite-sized pieces, chop the onion, and mince the garlic cloves. Drain the can of chickpeas and set aside.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the diced potatoes and cook for about 5 minutes, allowing them to absorb the flavors of the onion and garlic.
- Sprinkle in the curry powder and salt to taste, mixing well to coat the potatoes evenly with the spices.
- Pour in the can of coconut milk and add the drained chickpeas. Stir everything together until well combined. Bring the mixture to a gentle simmer.
- Cover the pot and let the curry cook for about 20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Once the potatoes are soft, taste the curry and adjust the seasoning with more salt if necessary.
- Remove the pot from heat and let it sit for a few minutes. Before serving, garnish the curry with fresh cilantro for a burst of flavor and color.
- Serve the Easy Potato Curry with Coconut Milk and Chickpeas hot, accompanied by rice or naan for a complete meal.
Tips
- Prep Ahead: To save time, you can chop the vegetables and measure out the spices ahead of time. This will make the cooking process even quicker and more enjoyable!
- Customize Your Spice Level: If you like a little heat, consider adding a pinch of cayenne pepper or some chopped green chilies along with the garlic for an extra kick.
- Fresh Herbs Matter: Don’t skip the fresh cilantro garnish! It adds a burst of freshness that complements the richness of the curry beautifully.
- Perfect Pairings: Serve your curry with steamed basmati rice or warm naan bread to soak up the delicious sauce. You can also add a side of yogurt or a simple salad for a refreshing contrast.
- Make It Your Own: Feel free to experiment by adding other vegetables like spinach, bell peppers, or peas to the curry for added nutrition and flavor.
- Leftover Magic: This curry tastes even better the next day! Store any leftovers in an airtight container in the fridge for a quick and tasty lunch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
