Chickpea & Potato Curry Recipe

Chickpea & Potato Curry Recipe
Chickpea & Potato Curry Recipe photo by Taste of Home
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Chickpea & Potato Curry Recipe

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I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2-1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.
Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.
Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges. Yield: 6 servings.
Originally published as Chickpea & Potato Curry in Simple & Delicious December/January 2017

Nutritional Facts

1-1/4 cups chickpea mixture: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2-1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice
  • Sliced red onion, optional
  • Lime wedges, optional
  1. In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.
  2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.
  3. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges. Yield: 6 servings.
Originally published as Chickpea & Potato Curry in Simple & Delicious December/January 2017

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