Time 40m Number Of Ingredients 20 Steps:
Heat oil in a large pot or very deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes until onion is translucent. Add Curry Spices and stir for 1 minute. Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water. Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened. Adjust salt to taste, stir through scallions/shallots and parsley. Serve with rice - basmati would be ideal, or Coconut Rice if you’re wanting to impress. To go all out, add some Easy Soft Flatbreads!
Yield 6 servings Number Of Ingredients 11 Steps:
Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes. Add the curry powder mixture to the pot. Add half of the vegetable broth and potatoes, and stir to combine. Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes. Add the chickpeas and remaining vegetable broth, and mix. Add the ghee and flour mixture to the pot and stir to incorporate. Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes. Enjoy!
Time 35m Number Of Ingredients 12 Steps:
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot. Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor. Add 1/2 cup water and puree until smooth. Return the puree to the pot. Pulse the remaining 1/4 cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring often, until hot, about 5 minutes.
Time 6h25m Yield 6 servings. Number Of Ingredients 18 Steps:
In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray. Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas. Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
Time 1h5m Yield 3-4 serving(s) Number Of Ingredients 17 Steps:
Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don’t let them scorch, add a little more oil if needed). Add the onions, garlic and ginger and saute until the onions are translucent. Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices. Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally. When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Time 50m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large saute pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes. Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk. Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.) Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini.
