Ingredients with Measurements:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 potatoes, peeled and diced
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes, chickpeas, and diced potatoes to the pot. Stir well to combine.
6. Pour in the vegetable broth and stir again.
7. Bring the curry to a simmer, then reduce the heat to low and cover the pot.
8. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 8g
Fiber: 8g
Sodium: 400mg
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- If you don't have fresh ginger, you can use 1 tsp of ground ginger instead.
- You can use any type of potato you like, such as sweet potato or Yukon gold.
- If you don't have vegetable broth, you can use chicken broth or water instead.
Variations:
- Add some chopped carrots or bell peppers for extra color and flavor.
- Use coconut milk instead of vegetable broth for a creamier curry.
- Add some diced chicken or shrimp for a non-vegetarian version.
- Use different spices, such as garam masala or curry powder, for a different flavor profile.
Tips and tricks:
- Make sure to rinse the chickpeas well to remove any excess salt or starch.
- You can adjust the amount of cayenne pepper to your liking, depending on how spicy you like your curry.
- If the curry is too thick, you can add more vegetable broth or water to thin it out.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in bowls with some rice or naan bread on the side.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with rice or naan bread.
- A side salad or some roasted vegetables would also be a nice accompaniment.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the potatoes are not cooked through, cook for a few more minutes until tender.
- If the curry is too spicy, add some plain yogurt or sour cream to cool it down.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the fridge for up to 3 days.
Food history:
Chickpea and potato curry is a popular dish in Indian cuisine, where it is known as chana aloo curry. It is a vegetarian dish that is often served with rice or naan bread.
Flavor profiles:
This curry is spicy, savory, and slightly sweet, with a complex blend of spices and a creamy texture from the chickpeas and potatoes.
Serving suggestions:
Serve the curry in bowls with some rice or naan bread on the side, and garnish with fresh cilantro if desired.
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Region: Indian