Creamy Chickpea Potato Curry
Creamy Chickpea Potato Curry

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy chickpea potato curry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such example. A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can. Creamy chicken potato curry is a delicious, simple dinner recipe made with coconut milk, tomatoes and the spices you already have in your kitchen.

Creamy Chickpea Potato Curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Creamy Chickpea Potato Curry is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have creamy chickpea potato curry using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Creamy Chickpea Potato Curry:
  1. Get 1 onion, diced
  2. Get 1 can chickpeas, drained
  3. Get 1 can coconut milk
  4. Make ready 3 large potatoes, medium dice
  5. Get 1 large carrot, diced small
  6. Take 3 tsp mild curry powder
  7. Get 1 tsp garam masala
  8. Get 1/2 tsp tumeric
  9. Prepare 1/2 tsp ground cardamom
  10. Make ready 1/4 tsp cayenne
  11. Get to taste Salt and pepper,
  12. Make ready 1 tbs olive oil

Chickpea And Potato Curry. featured in Trinidadian Roti And Fillings. Cook until the sauce is thick and the potatoes are almost tender, about I like a thicker and creamier curry so I added some coconut milk and cornstarch slurry. Easiest & the best creamy chicken curry filipino style. CHICKEN CURRY PINOY STYLE/ MY VERSION CHICKEN CURRY by: Lian Lim.

Instructions to make Creamy Chickpea Potato Curry:
  1. Heat oil in deep-ish skillet and sautee onion until soft.
  2. Add your dried spices and mix together and cook for about 3 min.
  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
  4. Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
  5. Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
  6. Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
  7. Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!

Easiest & the best creamy chicken curry filipino style. CHICKEN CURRY PINOY STYLE/ MY VERSION CHICKEN CURRY by: Lian Lim. This delightful curry fits the bill perfectly. The trick is a long, slow simmer throughout the process, giving everything time to be infused with deliciousness. Add the chickpeas, stir and simmer with the spices for ten minutes.

So that is going to wrap this up for this special food creamy chickpea potato curry recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!