Vegetarian

Chickpea, Potato and Egg Curry is for Dinner.

Chickpea, Potato and Egg Curry takes 20 minutes to prepare.

Chickpea, Potato and Egg Curry takes 40 minutes to cook.

Chickpea, Potato and Egg Curry makes 6 servings.

The ingredients for Chickpea, Potato and Egg Curry are:

Onions, raw, 1 large, pureed
Chilli Peppers, 2
Ginger Root, 1", pureed
Garlic, 4 cloves
Cumin seed, 1.5 tsp
Coriander seed, 1.5 tsp
Green cardamon, 3, seeds only
Black cardamon, 1 (left whole)
Cloves, 4
Peppercorns, black, 1 tsp
Cinnamon bark, 1"
bayleaf, 1
Curry powder, 1 tsp
Turmeric, ground, 0.5 tsp
Paprika, 1 tsp
Canned Chopped Tomatoes, 1 x 400g can
Chickpeas (garbanzo beans), 500 grams
Potato, raw 5 x small cut into 1" cubes
Hard Boiled Egg, 6 large
garam masala, 1 tbsp
Coriander, fresh, 1 bunch, chopped
Olive Oil, 2 tbsp

Here is how you make Chickpea, Potato and Egg Curry:

Dry fry/roast the cumin seeds, coriander seds, green cardamon seeds, cloves, peppercorns, cinnamon bark and bayleaf.Add the dry roasted spices with the pureed onion, chillies, ginger and garlic and puree.Put into a saucepan, the pureed onion, chillies, ginger, garlic, and the dry roasted spices, plus the black cardamon , 1 tsp salt, 1 tsp curry powder, 1/2 tsp turmeric and 1 tsp paprika.Add a little water and bring to boil. Cook for 10 - 15 mins, adding dashes of water as necessary.Add chopped tomatoes, bring back to the boil for a few mins. Using a hand blender, blend the mixture until smooth. Add 500g of chickpeas that have been soaked overnight, plus 600ml hot water.Bring to boil, simmer for approx 25 - 30 mins. Then add 2 tbsp olive oil.Meanwhile, hard boil the eggs.Add chopped potatoes to the chickpea mixture and cook for further 10 - 12 mins approx, until potato is cooked.Add the garam masala and chopped fresh coriander. Add the hard blied eggs, chopped in half and serve hot.Number of Servings: 6Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Chickpea, Potato and Egg Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 360.0

• Total Fat: 11.4 g
• Cholesterol: 212.0 mg
• Sodium: 365.0 mg
• Total Carbs: 51.6 g
• Dietary Fiber: 8.8 g
• Protein: 14.6 g

Chickpea, Potato and Egg Curry is Indian cuisine.