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.

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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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