Chickpea and Potato Curry Recipe - Top Recipes (2024)

FAQs

Do I need to boil potatoes before putting them in a curry? ›

No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

Place the chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, or for about 12 hours.

Drain your soaked chickpeas and tip them into a pan. Add cold water until you have twice the volume of the chickpeas. Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45 mins (if you are going to cook them further in another dish) or up to 1 hour.

Coconut Chickpea Curry is a simple & fast one pot Indian dish of curried chickpeas made with coconut milk, tomatoes and store-bought ground spices. That said, you can absolutely change up some of the flavors of this beautiful curry. Make it authentic coconut chickpea curry by following my recipe notes below.

I prefer Yukon Gold potatoes when cooking curries, because they have a slight buttery flavor and creamy texture thanks to their medium starch content. Red Potatoes. They don't need to be peeled before cooking and hold their shape well when cooked.

Other tips are make sure you don't add acidic ingredients early on (lemon, lime, yogurt ect) as this prevents the potatoes softening. Also make sure the curry has plenty of spice and salt to work with bland potatoes. Rather than boil, steam until almost done, then add to your curry and cook for around 5 minutes.

It can take up to twice the time if you don't soak them first. Also, soaking may help remove some of the phytic acid found in dry beans, making them easier to digest. Soaked beans also tend to plump up without splitting as they cook.

By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

You can tell if they are ready when they are tender to the bite. And as I said, the cooking time will also depend on how you choose to cook them: Stovetop: boiled chickpeas cooked on the stovetop will take anywhere from 30 minutes up to 2 hours.

What happens if you don't cook chickpeas long enough? ›

Consuming uncooked chickpeas can lead to digestive discomfort and potential health risks due to anti-nutrients like phytic acid and lectins. To address this, drink plenty of water to help flush out any undigested chickpeas and alleviate discomfort.

Canned chickpeas do have a different nutritionsl profile than cooked dried ones. The canned ones have fewer calories and carbs, but more fat. They are slightly lower in protein, and lower in other vitamins and minerals.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Chana, gram, and besan are common Indian terms for chickpeas and chickpea products: Chana dal are split chickpeas, while gram and besan are most often used to describe chickpea flour.

Add more or less vegetable broth based on your preferences. For example, add more vegetable broth if you like a more soupy and liquid curry. On the other hand, if you want a thicker curry, you can reduce the amount of vegetable broth or let the curry simmer for more than 30 minutes.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

I boil the veg for a bit with the lid off on a high heat so the water will evaporate off. Then add a bit of oil so the veg won't stick and cook until the veg browns a bit but this sometimes results in mushy veg. Then i chuck in some chickpeas, curry paste and tinned tomatoes or coconut milk.

Shower them with salt.

Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.