Spiced Potato (Aloo) and Chickpea (Chana) Curry
Enjoy the heartwarming flavors of a potato and chickpea curry, where tender potatoes and hearty chickpeas are simmered in a fragrant blend of spices and coconut milk, resulting in a satisfying dish best served alongside steamed rice or with fresh naan.
SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 40 MIN
INGREDIENTS:
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 1 tbsp fresh garlic, minced
- 1 tbsp fresh ginger, minced
- 1 14 oz can chopped tomatoes
- 1 14 oz can chickpeas, drained and rinsed
- 2 large or 4 small potatoes of choice- rinsed, peeled and cut into cubes
- 2 cups baby spinach or kale
- 1tsp cayenne or red chili powder
- 1 cup coconut milk
- 1/2 lemon
- S&P
- 4 tbsp Everyday Spice Mix
DIRECTIONS:
- Heat oil in a large, deep pan and sauté the onion for 6-7 minutes over medium heat until slightly caramelized
- Add the garlic and ginger and continue to cook for another minute
- Stir in 1-2 tbsp Everyday spice and cook for another 1-2 minutes
- Add the chopped tomatoes then fill half of the can with water and add that to the pan
- Stir in the chickpeas and potatoes and bring to a boil (if it's not covered by the tomato sauce add more water the chickpea and potatoes are slightly covered)
- Add s&p to taste, 1 tbsp Everyday spice and red chili powder or cayenne pepper
- Lower the heat, cover the pan with a lid and simmer for 15-20 minutes or until the potatoes are fork-tender
- Add the spinach or kale and cook for a couple of minutes to allow it to wilt
- Stir in the coconut milk and allow it to heat through
- Taste for seasonings. We love to add in another teaspoon of Everyday Spice at the end for even more flavor
- Add a squeeze of lemon and stir
- Serve over rice, quinoa or with naan
Tips
- You can add more veggies like carrots, bell peppers and broccoli
- Adjust seasonings to your liking by adding in more garlic powder, black pepper, red chili powder, cayenne, onion powder, etc..
- If you like a more sour taste add more lemon juice