Curried Chickpea and Potato Stew
This curried chickpea and potato stew with coconut milk is delicious, easy to make, and perfect as a comforting meal.
Servings 6
Calories 323kcal
Equipment
- cast-iron pot
Ingredients
- 1-2 tablespoon cooking oil
- 1 medium-sized onion diced
- 3-4 cloves garlic minced
- salt and pepper to taste
- 1½ teaspoon ground paprika sweet or smoked
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder (or more, to taste)
- 1 teaspoon garam masala
- ½ teaspoon chilli powder (optional) use more or less, as preferred
- 3-4 medium tomatoes diced
- 1 tablespoon tomato paste
- 3-4 medium potatoes, cut into 1.2cm / ½" cubes peeled and diced
- 1 can coconut milk - 14.5 oz or 411g
- 1 can chickpeas - 28 oz or 800 g
- a handful fresh coriander (cilantro) - to garnish chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Season with salt, pepper, paprika, cumin, curry powder, garam masala, and chilli powder. Stir for 30 seconds until fragrant.
- Stir in the diced potatoes and cook for 2-3 minutes to coat them in the spices.
- Toss in the diced tomatoes and tomato paste. Cook for 5-10 minutes stirring from time to time, until the tomatoes begin to break down.
- Add the coconut milk and chickpeas then stir to combine.
- Cook until tender: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Taste and adjust the seasoning. Garnish with chopped fresh coriander and serve warm with rice, flatbread, or enjoy it on its own.
Nutrition
Calories: 323kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 254mg | Potassium: 929mg | Fiber: 7g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 33mg | Calcium: 71mg | Iron: 5mg