Photo: Kevin McCutcheon
Curried Chickpea and Potato Stew
13 ingredients
Serves 4.
openrecipes
A favorite curry combination, this vegetable stew is warming and hearty on cold nights.
Estimated Nutrition (whole recipe, rough)
962
Calories
54g
Protein
22g
Fat
143g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. water
- 1 yellow onion, coarsely chopped
- 2 Tbs. chopped fresh ginger
- 4 garlic cloves, chopped
- 1 small red or green jalapeño chili, seeded and chopped
- 1 1/2 Tbs. curry powder
- 3/4 tsp. salt, plus more, to taste
- 4 Tbs. corn or peanut oil
- 2 large boiling potatoes, peeled and cut into small cubes
- 1/2 lb. okra, fresh or frozen, trimmed and thickly sliced (optional)
- 1 1/2 cups chicken or vegetable broth
- 1 can (14 1/2 oz.) chickpeas, drained and rinsed
- Steamed rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes