Easy One Pot Potato Curry
This quick & easy one-pot Chickpea Potato Curry is the perfect rent week meal—it's just over $1 per serving.
Servings: 6 servings
Calories: 405kcal
Cost: $6.71 or $1.12/serving
Equipment
Ingredients
- 2 tbsp unsalted butter (or cooking oil of choice)
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh grated ginger
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- 2 lbs russet potatoes peeled and sliced into ½ inch cubes
- 3 large carrots cut into ½ pieces
- 14 oz canned full fat coconut milk
- 14 oz canned petite diced tomatoes
- 14 oz canned chickpeas drained and rinsed
- 1 cup low-sodium vegetable broth
- ½ cup frozen peas
- 1 tsp granulated sugar
- fresh cilantro optional for garnish
Instructions
- In a large Dutch oven or pot, melt the butter over medium heat, then add the onion. Cook for about 4 minutes until the onions are translucent.
- Add the garlic, ginger, garam masala, cumin, turmeric, paprika, salt, pepper, and cinnamon and stir. Let it cook for 2 minutes until the seasonings are fragrant.
- Add the potatoes and carrots and cook, stirring occasionally for 4-5 minutes.
- Add the coconut milk, tomatoes, chick peas, broth, green peas, and sugar, and bring to a simmer. Reduce the heat to medium-low and cook until the potatoes and carrots are fork-tender, about 30 minutes.
- Serve with naan or cooked rice and a garnish of fresh cilantro!
Nutrition
Calories: 405kcal | Carbohydrates: 53g | Protein: 9g | Fat: 19g | Sodium: 447mg | Fiber: 9g
