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Creamy Chickpea Potato Curry
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Chef :
Kels RoCreamy Chickpea Potato Curry
#Mycookbook Wanted something Indian-esque today so I raided my spice drawer and came up with this deliciousness
Ingredient
1 can
chickpeas, drained
1 can
coconut milk
3 tsp
mild curry powder
1 tsp
garam masala
1/2 tsp
tumeric
1/2 tsp
ground cardamom
1/4 tsp
cayenne
to taste
Salt and pepper,
1 tbs
olive oil
Cooking instructions
* Step 1
Heat oil in deep-ish skillet and sautee onion until soft.
* Step 2
Add your dried spices and mix together and cook for about 3 min.
* Step 3
Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook
* Step 4
Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
* Step 5
Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
* Step 6
Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
* Step 7
Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!
Note: if there is a photo you can click to enlarge it
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