Potato And Chickpea Curry

This hearty vegan curry is full of flavour. Perfect for cold winter evenings.

The ingredient of Potato And Chickpea Curry

• 1 cup basmati rice rinsed
• 2 tbsp vegetable oil
• 1 brown onion finely chopped
• 1 tbsp curry powder
• 2 tsp cracked black pepper
• 1kg desiree potatoes peeled cut into 2cm cubes
• 270ml can light coconut milk
• 400g can chickpeas drained rinsed
• 2 tomatoes cut into thin wedges
• 1 2 cup coriander leaves roughly chopped

The Instruction of potato and chickpea curry

• cook rice following absorption method on packet alternatively see note
• meanwhile heat oil in a large saucepan over medium high heat add onion and cook stirring for 3 to 4 minutes or until soft add curry powder and pepper cook stirring for 1 minute or until aromatic add potatoes and cook stirring occasionally for 3 minutes or until potatoes begin to soften
• add coconut milk and 1 2 cup cold water bring to the boil reduce heat to medium cook curry uncovered for 5 to 8 minutes or until potatoes are tender and curry has thickened add chickpeas and tomatoes cook for 1 minute or until chickpeas are heated through stir through coriander spoon curry over rice serve

Nutritions of Potato And Chickpea Curry

fatContent: 613 991 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 86 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

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