You are here

Member since April 2003
0
4

Chickpea and Potato Curry

What you need: 

1 can chickpeas, drained
Carrots (about a cup) cut up
Potatos (about a cup) diced (we used leftover boiled potatos)
1 can crushed tomatos
1 cube bullion
1/2 cup scallions, chopped
curry powder
1/4 teaspoon nutmeg
salt & pepper to taste (optional)
cooked rice

What you do: 

In a large skillet combine the above ingredients, except the rice. Cover and cook until the carrots are done. Add a little water if it is getting too dry. Serve over rice.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

After read a couple of the articles on your website these few days, and I truly like your style of blogging. I tag it to my favorites internet site list and will be checking back soon. Please check out my web site also and let me know what you think. Expedia

0 likes

I remember why I used to love this web site. Thanks , I will try and check back more often. How frequently you update your web site?Watercolor Paintings for sale

0 likes

companion that we discovered in their doc making support with doc prime producing companies are usually with reference to valuable whilst acquiring in which My companion that we ordered ideal regarding my own rummage all-around regarding record.Watercolor Paintings

0 likes

the seemed to be a pleasant mealtime for any frosty day! We employed 1 tbsp curry in addition to added a few minced ginger, supported with basmati almond. I do believe I might add some more produce next occasion nevertheless general a very wonderful mealtime! Digital membership cards

0 likes

These has to be one of the most informative blogs I have red so far. The comments are very good also. I can't make criticisms since I don't quite understand some of its parts. But anyway, thanks.http://www.energopomiargliwice.net |

http://www.gallerynavya.com |

http://www.freedomyogatherapy.com |

http://www.gallerienavya.com |

0 likes

This was pretty good.  I think next time I will either parboil the potatoes and carrots to cut down on cooking time, or do it all in the slow cooker over a few hours to get it more into a stew type of meal, and also add less crushed tomato, and add a cup or so of veggie broth.  I served it over red and white quinoa. 

0 likes
0 likes

These were yummy. I left out most of the spices since I didn't have them, but I added curry powder, a bay leaf, paprika, and garam masala. A big hit with my friends, and me!

0 likes

I'm eating this right now, it is wonderful! The only thing I did wrong was not start cooking the chickpeas until after 8 pm, so I'm eating at 11:30. I used a lot of fresh ginger (maybe 2 Tbs chopped) and cooked the curry powder and onions in some olive oil prior to adding. I also used fresh tomatoes. After I transfered the onions and curry to the main pot, I sliced some zucchini into the frying pan, added water and a clove of garlic, and cooked. Curried zucchini!

0 likes

MMMMMMmmmmmm!!!! I am making this right now and the smell is HEAVENLY. I did change some things though: i used 1tsp curry powder, 2tsp (ish) garam masala, 2tbsp Patak's Extra Spicy Curry Paste, dash of cinnamon, dash of cardamom, a bay leaf, peas instead of carrots (out of carrots, sauted onions first with 1tsp (ish) of tumeric and tiny pit of oil before I put everything else in. Now all I've got to do is wait for the potatoes to soften and I'll be able to enjoy a wonderful curry on this snowy Southern Ontario night  :) Thanks so much for the recipe!!

0 likes

Pages

Log in or register to post comments