Sunday Night Chickpea and Potato Curry
Make Sunday dinner a breeze with this quick curry recipe featuring fresh potatoes and low-sodium chickpeas.
Prep time: NA
Cooking time: 35 minutes
Serves: 4
Ingredients
1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
3 tbsp. grapeseed oil or canola oil
1 large onion, diced
3 cloves garlic, minced
2 tsp. curry powder
¾ tsp. salt
¼ tsp. cayenne powder
1 (14 oz.) can of no-salt-added diced tomatoes
¾ cup water, divided
1 (15 oz.) can of low-sodium chickpeas, rinsed
1 cup frozen peas
½ tsp. garam masala
Instructions
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket.
- Add potatoes to the water and then cover and steam until tender (about 6 to 8 minutes).
- Set the potatoes aside and dry the pot.
- Heat oil in the pot over medium-high heat.
- Add onion and cook, stirring often until soft and translucent (about 3 to 5 minutes).
- Add garlic, curry powder, salt, and cayenne. Cook stirring constantly for 1 minute.
- Stir in tomatoes and their juices and cook for 2 minutes.
- Transfer the mixture to a blender or food processor. Add ½ cup of water and puree until smooth.
- Return puree to pot. Pulse the remaining ¼ cup of water in the blend or food processor to rinse the sauce residue.
- Add to the pot along with the reserved potatoes, chickpeas, peas, and garam masala.
- Cook, stirring often, until hot (about 5 minutes).
- Enjoy.
Nutrition Facts (per Serving): Calories: 321 cal | Carbohydrates: 46.5g | Protein: 8.9g | Fat: 11.6g | Saturated Fat: 1.1g | Sodium: 532.8mg | Fiber: 8.8g | Sugar: 6.6g
Related: Thirty 15-Minute Healthy Meals for Busy Weeknights
Reference: “Chickpea & Potato Curry.” Eating Well, November 2019, https://www.eatingwell.com/recipe/276347/chickpea-potato-curry/.