MASALA POTATO CURRY RECIPES

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CHICKPEA & POTATO CURRY RECIPE: HOW TO MAKE IT



Chickpea & Potato Curry Recipe: How to Make It image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 25 minutes

Prep Time 25 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, FatContent 6g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 767mg sodium, CarbohydrateContent 42g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 8g protein.

CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES



Cauliflower and potato curry recipe | Jamie Oliver recipes image

Total Time 40 minutes

Yield 4

Number Of Ingredients 17

1 cauliflower
800 g potatoes
2 cloves of garlic
1 onion
1 long green chilli
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teasponn turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon curry powder or garam masala
1 x 400 g tin of chickpeas
250 g baby spinach
natural yoghurt
1 lime

Steps:

    1. Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
    2. Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
    3. Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
    4. Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
    5. Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.

Nutrition Facts : Calories 524 calories, FatContent 21.8 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 56.8 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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