Chickpea and Potato Curry

Surprise, surprise. Another recipe from the Skinny Taste Cookbook. I swear I own other cookbooks and read plenty of food blogs.

I was in the mood for Indian food and decided to give this recipe a try. I had all of the ingredients on hand, so it was pretty quick to put together. This would be a good backup up recipe to have on hand as many of the ingredients are canned or frozen.

I actually enjoyed the flavor of this dish better the next day, however, it was a little dry by then. Next time I’ll add more liquid. It’s not the greatest home cooked Indian food I’ve had, but it certainly wasn’t bad. And at ~375 calories per serving (6 servings total), I won’t complain.

Grade: B

Chickpea and Potato Curry

  • 1 1/2 cups white or brown rice
  • 1 Tbsp canola oil
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1 1/2 tsp garam masala
  • 2 tsp curry powder
  • 1 can petite diced tomatoes (14.5 oz)
  • 1 can garbanzo beans (15 oz)
  • 1 1/2 cup frozen peas
  • 2 medium Yukon Gold potatoes, cut into 1/2″ chucks

Cook rice according to package’s instructions.

Place large nonstick frying pan over medium high heat. Add canola oil, onion and garlic. Cook for 3 minutes. Stir occasionally. Add cumin, garam masala, and curry powder. Cook 1 minute. Add 1 1/4 cup water, can of tomatoes, can of beans, potatoes, and peas. Reduce heat and simmer for about 30 minutes. Add salt to your liking.


One thought on “Chickpea and Potato Curry

  1. Pingback: Indian lunch – Chickpea and Potato Curry and Roasted Cauliflower | Fit Gourmet Working Mom

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