Photo: Swathi Handique
Potato Chickpea Curry
7 ingredients
10 min + 45 min
6
openrecipes
Great side dish to serve over a rice bowl, or even as a topping for plain yogurt.
Estimated Nutrition (whole recipe, rough)
465
Calories
14g
Protein
15g
Fat
74g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- 2 Tablespoons Salted Butter
- 1 whole Yellow Onion, Sliced Finely
- 2 teaspoons Grated Ginger Root
- ½ teaspoons EACH: Salt, Black Pepper, Crushed Red Pepper Flakes, Ground Cumin And Coriander Seeds
- 2-½ cups Low Sodium Vegetable Stock
- 6 whole Gold Yukon Potatoes (peeled And Cubed)
- 2 cans 15 Ounce Cans Chickpeas, Drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes