Creato con AI
Ginger-Garlic Chickpea and Potato Curry
45 min 486 kcal a porzione Facile
Ingredienti
4 Porzioni
- Potatoes, cubed800 g
- Onion, diced200 g
- Vegetable oil30 ml
- Garlic, minced15 g
- Fresh ginger, grated20 g
- Tomatoes, chopped500 g
- Cooked chickpeas, drained480 g
- Ground cumin10 g
- Ground coriander8 g
- Turmeric4 g
- Paprika4 g
- Salt5 g
- Water500 ml
- Fresh cilantro, chopped20 g
Istruzioni
- 1
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
- 2
Add the diced onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
- 3
Add the minced garlic and grated ginger. Cook for 1 minute, stirring continuously, until fragrant.
- 4
Stir in the ground cumin, ground coriander, turmeric, and paprika. Toast the spices for about 30 seconds, taking care not to burn them.
- 5
Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
- 6
Add the cubed potatoes and stir well to coat them evenly with the tomato and spice mixture.
- 7
Pour in the water and bring the curry to a boil. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes.
- 8
Add the drained chickpeas and stir to combine. Continue simmering uncovered for 10–15 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally and add a small amount of water if needed.
