Easy Chickpea Potato Curry
This Easy Chickpea Potato Curry is the perfect weeknight dinner ... ready fast and so delicious!
Servings: 4 servings
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 small onion, diced small
- 1-inch piece ginger, minced
- 1 small jalapeno, seeded and minced
- 1 heaping tablespoon garam masala
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 cups diced potatoes
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can fire roasted tomatoes
- cilantro, for serving
Instructions
- Heat oil over medium-high heat in a large pan with a lid.
- Add onion and cook a couple minutes, until it starts to soften and brown.
- Stir in ginger and jalapeno. Cook for a minute, then add garam masala, garlic, and salt. Stirring constantly, cook until fragrant, about 30 seconds.
- Stir in potatoes, chickpeas, and tomatoes. Fill tomato can with water; stir into pan.
- Bring to boil, then reduce heat to a simmer.
- Cover pan and cook curry until potatoes are tender, about 25 minutes, stirring occasionally. Add more water if curry gets too dry.
- Season to taste with salt.
- Serve over rice. Enjoy!
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