Vegetarian

Potato Chickpea Curry takes 20 minutes to prepare.

Potato Chickpea Curry takes 35 minutes to cook.

Potato Chickpea Curry makes 12 servings.

The ingredients for Potato Chickpea Curry are:

2.5 cups vegetable broth
1 15 oz. cans chickpeas
1 14.5-oz. can Muir Glen Fire Roasted Tomatoes with Chilies
6 baby Yukon Gold potatoes (app. 12 oz.)
1 med. onion, diced (app. 1 cup)
1 tbsp. unsalted butter (I use Smartbalance)
2 tsp. minced ginger
1-2 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper

Here is how you make Potato Chickpea Curry:

In a large pot, combine all ingredients. Stir to mix and nestle potatoes in liquid. Set pot uncovered over medium heat. Simmer vigorously for approximately 35 minutes or until potatoes are tender. Add more salt to taste. Serve alone or with rice. If you have time, saute onion with 2 cloves of garlic and the butter for about 10 minutes before adding to mixture.Other nice additions are tumeric and fresh cilantro when serving. If you want a creamier texture, you can add rice milk or fat-free milk. Just make sure to account for it!Number of Servings: 12Recipe submitted by SparkPeople user MAMEDARLING.

The nutritional information for Potato Chickpea Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 137.8

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 965.0 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 4.7 g
• Protein: 4.9 g

The dietary needs meet for Potato Chickpea Curry is Vegan