?Potato Chickpea Curry?

By cookingforpeanuts

✅Recipe: Peel 1 medium russet. Place in saucepan with water to cowl by about 2-inches. ✅Convey the water to a boil. Cut back the warmth and simmer till potato is simply turning into fork tender, about 20 minutes. ✅Drain. Reduce into about 1/4-inch items. Put aside. ✅Warmth 1 tbsp oil or broth in a medium saucepan over medium-high warmth. Prepare dinner 1/2 medium diced yellow onion about 5 minutes till translucent. ✅Add 1/Four teaspoon black pepper, 1/2 teaspoon coriander, 1 teaspoon cumin, 1 1/2 teaspoons curry powder, and beneficiant pinch cayenne. Prepare dinner for one minute extra. ✅Add 2 cups plant milk, the chopped potato, 1-1/2 cups combined frozen carrots and peas (or 3/Four cups of every). Convey the liquid to a boil. Cut back warmth and simmer till the potato items are tender, about 5 minutes. ✅Mash among the potato to thicken the curry. ✅Stir in 1 cup cooked chickpeas. ✅Prepare dinner till desired thickness and warmed by way of. ✅Serve with rice or naan.
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7 thoughts on “Potato Chickpea Curry By Recipe: Peel 1 medium russet. Place in saucepan wit…”
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