Chickpeas & Potato Curry

A hearty curry that's both healthy and tasty is always a great dinner option. This vegan curry is a delight with rice or roti/breads and is so easy to make that it's a weekly dish for us.

Here it is, my version of CHICKPEAS & POTATO CURRY (ALOO CHANNA CURRY):

Ingredients:

400-500 grams Chickpeas soaked & cooked (you can also use canned Chickpeas), 1 tomato chopped, 1 onion chopped, 1-2 potatoes diced, 2 tbsp tomato paste, 1 tsp red chilli, 1 tsp garlic, 1 tsp ginger, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, water to cook, salt to taste, a bit of oil, handful chopped coriander.

Make:

1. In a pan, saute the onion, chilli, turmeric powder, garlic and ginger until there is a lovely roast aroma.

2. Add in tomato and mix, followed by potato and cooked Chickpeas. Mix in the garam masala and cumin powder and cook for a few minutes.

3. Put in tomato paste and add a little water to adjust the consistency to a nice gravy. Add salt, cover and cook for 10 minutes. 

4. Let the curry rest for another 10 minutes. Sprinkle with coriander and serve hot with rice or rotis. Enjoy!