Caribbean, Cuisines, Entrees, Indian, Vegan, Veggies

Chickpea & Potato Curry

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Whenever we go to my in-law’s house my mother-in-law normally makes some type of curry inspired dish for dinner.  I’ve learned a lot watching her cook these dishes.  We LOVE them!  And quite frankly, they’re super easy to make!This dish is no exception.  It does have a long list of spice ingredients, but don’t let that scare you.  There’s nothing in the list that you’re going to have to go search for in some specialty store.  I’m pretty sure you’ve got everything in your pantry already!  My in-laws are on the other side of the world right now, so I couldn’t call her and ask what spices to use when I had a craving for this dish earlier in the week…

chickpea and potato curry

In my research I found out a couple things I did not know.  1.) Caribbean food is a fusion of many different cuisines, including African, American Indian, European, Indian, Arabic and Chinese.  These were traditions brought to the region by the population.  2.) This is actually a Caribbean dish that looks and tastes very Indian!

If you’ve got 30 minutes… You’ve got just enough time to make this perfect curry dish for your friends and/or family!  They might think you ordered out… but you can brag and tell them you MADE it!!! 🙂  IF you’re watching your carbs, try this using squash, zucchini, bell peppers, or eggplant, etc… instead of garbanzo beans and potatoes!

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Chickpea & Potato Curry

  • Servings: 4
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Get ready for a Caribbean inspired dish that tastes a lot like it came from India! You're going to LOVE this dish!

Ingredients:

  • 3 tbsp olive oil
  • 1 large diced onion
  • 1 tbsp minced garlic
  • 2 tbsp yellow curry powder
  • 1 tsp all spice
  • 1 tsp ground nutmeg
  • 1.5 tsp smoked or regular paprika
  • 2 tsp dried thyme (3 tsp fresh thyme)
  • 1 tsp ground cumin
  • 3/4 tsp cayenne, optional
  • 1/2 tsp ground black pepper
  • 1.5 – 2 cups diced organic potatoes (I used Yukon Gold)
  • 15 oz can organic diced tomatoes
  • 2 cups vegetable broth
  • 2 – 15 oz cans organic garbanzo beans, rinsed and drained
  • 2 chopped green onions
  • 2 tbsp chopped fresh parsley
  • salt to taste

Directions:

  1. Heat up the olive oil in a large saute pan on medium-high heat.  Once it’s hot, add the onion and garlic.  Cook until translucent.  Next, add all of the spices (curry powder, all spice, nutmeg, paprika, thyme, cumin, cayenne and pepper).  Allow the spices to cook for 2 – 3 minutes.  Stirring into the onions and garlic.
  2. Add the potatoes, diced tomatoes and vegetable broth.  Cover with a lid so the potatoes cook faster.  Reduce the heat to medium and let the potatoes cook for a good 10 minutes.
  3. When the potatoes are fork tender add the garbanzo beans.  Let everything marry!  Cook for another 5 minutes or so.  TASTE it and adjust your seasonings if needed. Add the green onions and parsley.
  4. Serve on top of rice if desired.  EAT!!!

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3 thoughts on “Chickpea & Potato Curry”

  1. You really make it appear really easy along with your presentation however I find this matter to be really one thing that I believe I would never understand. It sort of feels too complex and very broad for me. I am looking ahead to your next submit, I will try to get the hang of it!

    1. Hi! I’m sorry to hear this looks too complex. It really is quite easy to make! I don’t like making recipes that are hard to make.. give it a try! If there’s something you don’t understand, let me know! I would be happy to try to explain it better 😊

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