Potato-Chickpea Curry
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | small onion | 1 piece | 47 kcal1g protein · 11g carbs · 0g fat | Buy |
| 2 | garlic | 2 clove | 15 kcal1g protein · 3g carbs · 0g fat | Buy |
| 3 | Olive oil | 0 g | — | Buy |
| 4 | curry powder | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | coconut milk | 425 g | 1258 kcal13g protein · 33g carbs · 132g fat | Buy |
| 6 | potatoes | 3 piece | 492 kcal13g protein · 112g carbs · 1g fat | Buy |
| 7 | chickpeas | 425 g | 765 kcal40g protein · 125g carbs · 11g fat | Buy |
Total, all ingredients2577 kcal · 67g protein · 284g carbs · 144g fat
Per serving515 kcal · 13g protein · 57g carbs · 29g fat
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Directions
Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
Add the curry powder and fry for a couple minutes more.
Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
Serve with basmati rice or whatever you prefer.
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