Chickpea and Potato Curry
ekilu Team
ingredients
11
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
potato
2 units
onion
1 unit
garlic
1 clove
lemon
1 unit
butter
1 tbsp
Pantry ingredients
canned chickpea
14 oz
curry powder
2 tbsp
cumin powder
1 tsp
olive oil
1 tbsp
black pepper
3 pinches
salt
3 pinches
Instructions
1
Wash and cut the potatoes into medium chunks. Mince the garlic and onion.
2
Bring some water to a boil in a pan and add the potatoes. Let cook. When they're done (prick them with a fork to make sure they're soft), drain and set aside for later.
3
Put a little oil into a skillet and heat. Then add the onion and garlic, and cook for a few minutes until the onion starts to turn translucent. Next, add the cumin, curry powder, pepper, and a little salt. Stir and cook for 1 more minute.
4
Add 1 tablespoon butter to the skillet. Let melt with the heat. Add the potatoes and fry for a couple of minutes over medium heat. Then add the drained chickpeas and fry for 2–3 more minutes, stirring regularly. Turn off the stove.
5
Pour the juice from 1/2 a lemon into the skillet. Stir gently until fully absorbed and serve on a plate.
Tips & Tricks
If you have cilantro, mince a handful and sprinkle over the dish. Not only does this make the dish more appealing to the eye, but it gives an incredible flavor.
If you like a bit of heat, add chili powder together with the other spices.
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