How To Make Chickpea Curry | Rach Cooks At Home

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Dice the potatoes and cook them over medium high heat in a little bit of oil and butter or ghee until they start to brown, seasoning with salt and pepper.

Once the potatoes are browned, cover with a lid to trap the steam and continue cooking.

Add chopped onion and/or leek to the pan and stir in, then cover again to let the onions melt.

Add fresh chiles (red or green) or extra chili powder to the pan.

Peel about an inch of ginger using a teaspoon and thinly slice it into matchsticks before adding it to the pan.

Add sliced garlic cloves to the pan.

Stir in 2.5 to 3 tablespoons of homemade curry spice, toasting it briefly before adding liquids.

Pour in vegetable or chicken stock (or water) and bring to a bubble.

After about five minutes, remove the lid and check the consistency; it should be thickening up.

Stir in a little mango chutney for sweetness and brightness, or substitute with apricot preserve or orange marmalade if desired.

Top with chopped cilantro before serving directly from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary