Chickpea And Potato Curry

Name: Chickpea And Potato Curry
Prep time: 10 min
Cook time: 60 min
Total time: 10 min
Yield: 6
Cuisine: Indian
Ingredients: 2 teaspoons extra virgin olive oil; 1 red or yellow onion; 6 cloves garlic; 1 teaspoon cumin seeds; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ¼ teaspoon cardamom; 1 teaspoon curry powder; 2 cups quartered scrubbed new potatoes; 1½ cups water; 1 teaspoon salt; 30 oz chickpeas; 2 whole carrots; 30 oz crushed tomatoes, preferably fire-roasted; 6 oz baby spinach; ¾ cup chopped fresh cilantro; ¾ cup low-fat plain Greek yogurt; cayenne pepper or black pepper

10 mins prepServes 6

I make this chickpea and potato curry with tender potatoes, chickpeas, tomatoes, and warming spices in one pot for a satisfying weeknight dinner in under an hour. The curry simmers until thick and saucy with layers of cumin, coriander, and garam masala that remind me of my favorite Chana Masala but with more vegetables for extra heartiness. It's way easier than takeout and so much better for you!

0 servings