Difference between revisions of "Potato-Chickpea Curry"
RealRecipes (talk | contribs) m (moved Cookbook:Potato-Chickpea Curry to Potato-Chickpea Curry: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
{{recipesummary|Curry recipes|5|55 minutes|2}} | {{recipesummary|Curry recipes|5|55 minutes|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Curry|Curry]] | [[Vegan cuisine|Vegan cuisine]] |
==Ingredients== | ==Ingredients== | ||
| − | * 1 small [[ | + | * 1 small [[Onion|onion]] |
| − | * 2 cloves of [[ | + | * 2 cloves of [[Garlic|garlic]] |
| − | * [[ | + | * [[Olive Oil|olive oil]] |
| − | * 1 Tbsp. [[ | + | * 1 Tbsp. [[Curry Powder|curry powder]] |
| − | * 1 can [[ | + | * 1 can [[Coconut Milk|coconut milk]] |
| − | * 3 [[ | + | * 3 [[Potato|potatoes]], chopped (Yukon gold are good, but use whatever you like) |
| − | * 1 can [[ | + | * 1 can [[Chickpea|chickpeas]] (unsalted, if available) |
==Procedure== | ==Procedure== | ||
| − | # Chop the onion and mince the garlic. [[ | + | # Chop the onion and mince the garlic. [[Sautéing|Sauté]] them in olive oil in a [[Saucepan|saucepan]] for approximately 5 minutes. |
# Add the curry powder and fry for a couple minutes more. | # Add the curry powder and fry for a couple minutes more. | ||
| − | # Add the coconut milk and the potatoes. [[ | + | # Add the coconut milk and the potatoes. [[Simmering|Simmer]], covered, for about 20 minutes. |
# Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked. | # Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked. | ||
| − | Serve with [[ | + | Serve with [[Basmati rice|basmati rice]] or whatever you prefer. |
| − | If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of [[ | + | If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of [[Cayenne Pepper|cayenne pepper]]. |
[[Category:Vegan recipes|{{PAGENAME}}]] | [[Category:Vegan recipes|{{PAGENAME}}]] | ||
Revision as of 06:26, 6 April 2012
| Potato-Chickpea Curry | |
|---|---|
| Category: | Curry recipes |
| Servings: | 5 |
| Time: | 55 minutes |
| Difficulty: |  |
| Curry | Vegan cuisine
Ingredients
- 1 small onion
- 2 cloves of garlic
- olive oil
- 1 Tbsp. curry powder
- 1 can coconut milk
- 3 potatoes, chopped (Yukon gold are good, but use whatever you like)
- 1 can chickpeas (unsalted, if available)
Procedure
- Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
- Add the curry powder and fry for a couple minutes more.
- Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
- Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked.
Serve with basmati rice or whatever you prefer.
If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of cayenne pepper.
