Indian Chickpea Curry
with potatoes / cabbage / rice
Smarts: For easier prep, we use coleslaw mix in the curry, but sliced or chopped cabbage will work well, too.
- Onions, medium - 1, chopped
- Garlic - 3 cloves, chopped
- Potatoes, Russet - 12 oz, peeled and cubed
- Limes - 1, wedges
- Cilantro (opt) - 1 Tbsp, chopped
- Beans, garbanzo (14 oz / 397 g) - 2 cans, drained and rinsed
- Butter - 2 Tbsp
- Coleslaw mix - 8 oz
- Tomato paste - 2 Tbsp
- Water - 1 cup
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Coconut milk (14 oz / 414 mL) - 1 can
- Yogurt, plain or Greek - for serving
- Garam masala - 1 Tbsp
- Cumin - 2 tsp
- Coriander, ground - 2 tsp
- Curry powder, mild - 1 tsp
- Turmeric, ground (opt) - 1 tsp
- Salt - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Ginger, fresh - 1/2 tsp, grated
- Jasmine rice, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Onions / Garlic / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make ginger rice - (Skip if made ahead for Monday.) Rinse rice until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, ginger, stock, and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check rice after ~20 minutes. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
- Potatoes / Limes / Cilantro (if using) - Prep as directed.
- Beans - Drain and rinse.
- Heat a Dutch oven over medium heat. Add butter and then onions and coleslaw mix to melted butter. Saute until tender, 5 to 6 minutes.
- Add spice mix, garlic, and tomato paste and stir until fragrant, ~2 minutes.
- Next, add in potatoes, beans, water, crushed tomatoes, and coconut milk. Bring to a boil and then reduce heat to a low simmer. Cover and simmer until potatoes are tender, ~15 minutes.
- Remove lid from curry. Continue to simmer curry uncovered, stirring occasionally, until it reduces and is thick, ~5 minutes more. Taste and season with some salt.
- If rice was made ahead, reheat in the microwave.
- Serve curry over ginger rice with yogurt on top and lime wedges on the side. Top with cilantro, if using. Enjoy!
So good!0 Helpful
Loved this. It’s definitely in rotation, probably to reduce the amount of times I make mulligatawny soup (which I also love but don’t want to overplay).0 Helpful
Surprisingly excellent as I've never been a big fan of Indian food or curry but both my wife and I like it so much that we make a big pot of it and feast off from it for several days. Tastes much better than it looks. Followed the recipe exactly and it came out fine.0 Helpful
Used tomato sauce instead, worked great!0 Helpful
A very good recipe, but I ended up doubling up on the spices for the flavour to really come out. The potatoes took a very long time to cook, but the meal came together well in the end. Cilantro and lime add another dimension to the mix which was nice.0 Helpful
Really delicious! Very hearty and still healthy feeling. Cut the potatos very small and still had to simmer extra 10mins, next time I would put them to get direct heat for a few mins before adding the beans and liquid0 Helpful