Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add diced potatoes, curry powder, turmeric, cumin, chili powder; cook for 5 minutes, stirring occasionally.
- Pour in diced tomatoes and cook for another 5 minutes.
- Add chickpeas, salt, and pepper; simmer uncovered for 20 minutes until potatoes are tender and flavors meld.
- Garnish with fresh cilantro before serving.
Notes
- This curry pairs well with rice, naan, or bread.
- Adjust spice levels to suit your preference.
- You can add vegetables like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg