Chickpea Curry with Potato (Chana Aloo Curry)

recipetineats.com

Dainey

subheading: SPICES (NOTE 2):

2 tbsp curry powder (Note 3)

1 tsp All Spice powder

1 tsp nutmeg powder (or ½ tsp freshly grated)

1 ½ tsp smoked paprika (or normal or sweet)

2 tsp dried thyme leaves (or 3 tsp fresh)

1 tsp cumin powder

¾ tsp cayenne pepper

1 tsp white pepper (or ½ tsp black pepper)

subheading: CURRY:

3 tbsp (65ml) cooking oil (I used vegetable)

2 large garlic cloves , minced

1 large onion , diced (brown, white, yellow)

1 ½ cups (225g) potatoes , cut into 1.2cm / ½" cubes

28 oz / 800g canned chickpeas (2 x 14oz/400g cans) , drained (Note 3)

14 oz / 400g canned crushed tomatoes

2 cups (500ml) vegetable or chicken broth/stock

2 scallion/shallot stems , sliced (green & white part)

2 tbsp fresh parsley , finely chopped (or coriander/cilantro)

Salt to taste

subheading: SERVING - CHOOSE:

Basmati rice

White rice

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