Steps to Make Super Quick Homemade Creamy Chickpea Potato Curry
Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Make Award-winning Creamy Chickpea Potato Curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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The same holds true for lunches once we frequently add to a can of soup or box of macaroni and cheese or any other similar product instead of putting our creative efforts into making an instant and easy yet delicious lunch. You will notice many ideas in this article and the expectation is that these ideas will not only allow you to get off to a great start for ending the lunch rut all of us seem to find ourselves in at any time or another but in addition to use new things on your own.
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Many things affect the quality of taste from Creamy Chickpea Potato Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Chickpea Potato Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Creamy Chickpea Potato Curry using 12 ingredients and 7 steps. Here is how you cook that.
#Mycookbook Wanted something Indian-esque today so I raided my spice drawer and came up with this deliciousness
Ingredients and spices that need to be Take to make Creamy Chickpea Potato Curry:
- 1 onion, diced
- 1 can chickpeas, drained
- 1 can coconut milk
- 3 large potatoes, medium dice
- 1 large carrot, diced small
- 3 tsp mild curry powder
- 1 tsp garam masala
- 1/2 tsp tumeric
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne
- to taste Salt and pepper,
- 1 tbs olive oil
Instructions to make Creamy Chickpea Potato Curry
- Heat oil in deep-ish skillet and sautee onion until soft.
- Add your dried spices and mix together and cook for about 3 min.
- 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
- Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.
- Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out
- Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.
- Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!
While that is certainly not the end all be all guide to cooking fast and simple lunches it is very good food for thought. The hope is that will get your own creative juices flowing so you may prepare excellent lunches for your own family without having to complete too much heavy cooking through the approach.
So that's going to wrap it up with this special food Recipe of Award-winning Creamy Chickpea Potato Curry. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!