19 Exotic Creamy Chickpea Potato Curry perfect & tasty!

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My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice. "Creamy, coconutty chickpea curry tastes so good piled into a baked sweet potato.

Provide onion, diced.
Provide chickpeas, drained.
You need coconut milk.
You need large potatoes, medium dice.
Prepare large carrot, diced small.
Use mild curry powder.
You need garam masala.
Prepare tumeric.
Prepare ground cardamom.
Prepare cayenne.
You need Salt and pepper,.
Use olive oil.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

Heat oil in deep-ish skillet and sautee onion until soft..
Add your dried spices and mix together and cook for about 3 min..
Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook.
Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high..
Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out.
Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness..
Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!.

When your sauce has reduced, stir in the. Add curry powder, chilli flakes, stock, soy sauce, maple syrup and tomato puree and stir. Add potatoes and carrot; cover pot and bring to the boil. Immediately reduce heat to a simmer and leave lid ajar. Add the pure cream (see ingredients list), green beans, brown sugar and the salt to the frying pan.

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