in India

Potato and chickpea curry

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Ingredients for 3 servings:

  • 500 g potatoes
  • 400 g peas
  • 400 g tomatoes, chopped
  • 265 g chickpeas, cooked
  • 200 ml coconut milk
  • 1 handful of raisins
  • 1 handful of cashew nuts, chopped
  • 3 garlic cloves
  • 1 onion(s)
  • 4 tsp curry powder
  • 4 tsp garam masala
  • 2 tsp cumin powder
  • 2 tsp salt
  • 1 tsp ginger powder
  • ½ tsp cayenne pepper
  • vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan and quick to prepare

Dice the potatoes and steam them for 10 minutes. Rinse the chickpeas. Finely dice the garlic cloves and onion and sauté them in a large pan with a little vegetable oil until translucent. Stir in the spices and fry for 1 minute. Add the remaining ingredients and simmer for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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