Indian Chickpea Curry
with potatoes / cabbage / rice
As good as takeout (but faster!), this vegetarian curry is packed with dried spices and vegetables that simmer until they are tender and rich.
Smarts: For easier prep, we use coleslaw mix in the curry, but sliced or chopped cabbage will work well, too.
Smarts: For easier prep, we use coleslaw mix in the curry, but sliced or chopped cabbage will work well, too.
Tags
Proteins
Cuisines
Ingredients
Indian Chickpea Curry:
- 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
Indian Curry Spice Mix:
- 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 Rice:
- Ginger, fresh - 1/2 tsp , grated
- Jasmine rice, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
Prep
- 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.
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Make
- 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!
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