Chickpea, Potato and Tomato Curry
Chickpea, Potato and Tomato Curry is a really simple one pot meal, that covers all your flavor bases; it has all the ingredients of a meal.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion
- 1 garlic
- 1 tablespoon curry powder
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- 8 ounces red baby potatoes
- 15 ounces chickpeas canned
- 14 1/2 ounces fire roasted diced tomatoes canned
- 1 cup vegetable broth or chicken broth
- 4 ounces mushroom mix crimini, shiitake and oyster mushrooms)
- 2 tablespoons parsley
- salt and pepper
- 1 lemon
Instructions
- Dice the onion and mince the garlic. Wash the potatoes, dry them and cube them. Finley chop the parsley.
- Drain the chickpeas and pulse half of them in a food processor until smooth.
- Heat the oil in a skillet and add the onion, garlic, curry powder, allspice and cumin. Cook for a few minutes until the onion is translucent.
- Add the potatoes and cook for a few minutes.
- Add the tomatoes, mushrooms, vegetable broth and both parts of the chickpeas. Bring to a boil and turn down the heat and let it simmer for approx. 15 minutes, or until the potatoes are cooked.
- Stir every now and then to avoid sticking to the bottom of the skillet.
- Add the lemon juice and salt & pepper to taste. Serve and sprinkle with parsley.
Nutrition
Calories: 409kcalCarbohydrates: 69gProtein: 17gFat: 9gSaturated Fat: 1gSodium: 547mgFiber: 16gSugar: 13g