Cooler weather is upon us in Florida and I’m busting out the comfort foods! There are people out there who hate curry. I don’t understand it! I absolutely love it and my husband discovered the other day that he loved it as well! Well, at least he loved this particular one. The fact that he even tried the curry was a miracle in itself and on top of that he liked it?! That says a lot, because he is pickier than my 4 year old daughter.
The great thing about this curry is that it’s quick and easy and you can customize it according to your own taste buds. I love spicy food, but my husband and kids aren’t as crazy about it. When I first made this it ended up being too spicy for them so I cut back on the curry powder and added some sugar at the end to taste (thanks mom for the sugar tip).
Easy Potato & Chickpea Curry
3 Tbsp Vegetable Oil
1 Onion, diced
3 Garlic Cloves, minced
1 Tbsp Curry Powder
1 tsp All Spice
1 tsp Nutmeg
1 1/2 tsp Paprika
2 tsp Dried Thyme Leaves
1 tsp Cumin
1/2 tsp Chili Powder
2 cups of Potatoes, cut into 1/2″ cubes
2 – 14oz can Chickpeas, drained
1 – 14 oz can Diced Tomatoes
2 cups Vegetable Broth
Salt & Pepper to taste
Heat old in a large pot over medium high heat.
Add vegetable oil, onion, garlic cloves, curry powder, all spice, nutmeg, paprika, dried thyme leaves, cumin, and chili powder. Cook until the onion is translucent.
Add the potatoes and cook for another 2 minutes. If the spices start to stick to the bottom of the pan add a little water.
Add the chickpeas, tomatoes, and vegetable broth. Bring to a boil.
Turn the heat down to medium and simmer for 15-20 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust any seasonings to taste.
Serve with rice.
Hope you all enjoy this as much as we did!
-Hannah (City Sis)-