How to Make Chickpeas & Potato Curry with @FoodwithChetna | At Home With Us

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + cornstarch

Low-fat coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley adds freshness and is often cheaper.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

Heat 2-3 tablespoons of sunflower oil or rapeseed oil in a hot pan.

Add 1 stick of cinnamon and 1 bay leaf to the hot oil and let it sizzle for a second.

Add 1 teaspoon of cumin seeds and let it sizzle.

Add chopped onions and cook on medium heat until golden brown.

Grate 2 chunky garlic cloves and 1 big piece of ginger; add to the pan and cook for another minute.

Roughly chop 2 tomatoes and add to the onion mixture; cook for 10 minutes on low to medium heat until soft.

Chop 3 medium-sized potatoes into 1-2 cm pieces, keeping the skin on if desired.

Add 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 2 teaspoons ground coriander, and 1 teaspoon chili powder to the pan.

Pour in 400 ml of water and mix well.

Add the chopped potatoes and 2 tins of drained and rinsed chickpeas to the pan; mix everything together.

Cover and cook on medium to low heat for 15-20 minutes until the potatoes are tender.

Finish with 2 tablespoons of double cream or coconut cream, or leave it out for a vegan option; mix well.

Garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary