Chickpea and Potato Curry
Servings: 4 people
Ingredients
- 1/3 cup red onion
- 1 cup peppers red, green, yellow
- 15 oz canned chickpeas drain and rinse
- 8 whole yellow baby potatoes rough chopped into chunks
- 3 tbsp red curry paste
- 1 tbsp tomato paste
- 1 tsp adobo
- 2 tsp coriander
- 1 tsp tumeric
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp nutmeg
- 1 tsp chili flakes optional
- 1 tsp cayenne pepper optional
- 1 cup water
- salt to taste
Instructions
- Boil potatoes, approximately 12 minutes. Drain and set aside.
- In a large skillet add red onion to hot pan to sautee. Use 2 tbsp of water to prevent onions from burning.
- Next add spices to pan, stirring quickly.
- Add drained and rinsed chickpeas. Mix well with spices.
- Next, add potatoes, peppers, and the remaining water to pan. Mix well to incorporate.
- Simmer on medium low for 15 minutes. Allow sauce to thicken.
Notes
This curry goes great with rice and quinoa!