Wednesday, January 29, 2014

Chickpea and Potato Curry

Friends of mine made and shared this recipe with me after I raved about it.

It's a simple, tasty curry that's easy to make, especially if you have kitchen help.

The kids loved it served over rice.

Chickpea and Potato Curry
(adapted from Lubbes' recipe)

1 Tbsp olive oil
2 onions, diced
2 Tbsp fresh ginger, minced or grated
2 Tbsp curry paste
1-2 tsp curry powder
pinch of red pepper flakes (optional)
1 lb ground chicken
1 lb potatoes, peeled and diced
1 can chickpeas, drained and rinsed
1 Tbsp soy sauce
1 C frozen peas

Mango Chutney, for serving (optional)

In a large Dutch oven, heat oil over medium heat and cook onions, 10 mins.
Add ginger, cook a minute or two.
Add ground chicken, cook until no longer pink.
Add curry paste, curry powder, RP Flakes (if using), potatoes, chickpeas and soy sauce.
Pour 1 Cup of water in and cover. 
Reduce heat and simmer until potatoes are very soft, around 15 minutes.
Stir in peas and cook 5 more mins.

Serve over rice with mango chutney. 

1 comment:

  1. Hey Jess!!

    I am going to try this tonight...I don't have ginger or curry paste...I hope it will still work :)

    Hope you are well,