- Chickpea & Potato Curry.jpg (33.39 KiB) Viewed 512 times
Preparation Time: 25 minutes
Cooking time: 6 hours
Serves: 6
If served as six portions, provides 240 cals, 6g fat (of which 0g saturates), 8g sugar and 0.8g salt per portion.
Ingredients
- 1 tbsp canola oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp minced fresh gingerroot
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chilli powder
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 1 can (15oz) crushed tomatoes
- 2 can (15oz each) chickpeas or garbanzo beans, rinsed and drained
- 1 large baking potato, peeled and cut into ¾ inch cubes
- 2½ cups vegetable stock
- 1 tbsp lime juice
- Chopped fresh cilantro
- Hot cooked rice
- Sliced red onion and lime wedges (optional)
Method
1. In a large skillet, heat oil over medium - high heat; saute onion until tender, 2 - 4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3 or 4 quart slow cooker.
2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavours are blended, 6 - 8 hours.
3. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
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