Chickpea And Potato Curry
featured in Trinidadian Roti And Fillings
This hearty vegetarian curry is packed with protein and flavor. Tender chickpeas and potatoes are cooked in a spiced sauce, resulting in a deliciously comforting and satisfying meal that's perfect for any occasion.
Tasty Team
95% would make again
Total Time
53 minutes
53 min
Prep Time
10 minutes
10 min
Cook Time
43 minutes
43 min
Total Time
53 minutes
53 min
Prep Time
10 minutes
10 min
Cook Time
43 minutes
43 min
Ingredients
for 6 servings
- 2 tablespoons canola oil
- ½ medium white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder, mixed with 2 tablespoons of cold water
- 2 cups vegetable broth (480 mL), or water, divided
- 3 lb potato (1.3 kg), cubed
- ½ cup fresh scallion (50 g), chopped
- 2 teaspoons fresh parsley, chopped
- pepper, to taste
- 15 oz chickpeas (425 g), 2-cans, drained and rinsed
- 1 tablespoon ghee, mixed with 1 tablespoon of flour
Nutrition Info
- Calories 357
- Fat 5g
- Carbs 67g
- Fiber 11g
- Sugar 6g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
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