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Chickpea & Potato Curry

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger root
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala / 1 teaspoon chili powder
  • 1/2 teaspoon salt / 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2-1/2 cups vegetable stock
  • 1 tablespoon lime juice /Chopped fresh cilantro
  • Hot cooked rice / Sliced red onion, optional / Lime wedges, optional

    In a Healthy Choices 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.

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