Potato Chickpea Masala

Chickpeas and bits of potato are cooked together in a tomato-and-onion sauce that has been seasoned. The perfect hot curry to accompany any flatbread or rice is potato chickpea masala, a nutritious, flavorful, and protein-rich vegetarian (and vegan!) curry.

5 from 1 vote

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Course: Entrée, Lunch, Main Course

Cuisine: Indian, Pakistani

Keyword: Potato Chickpea Masala

Prep Time: 15

Cook Time: 15

Servings: servings

Calories: 239kcal

Ingredients

1 1/2 cups cooked chickpeas or 1 (15-ounce can) chickpeas washed and drained
2 mediium potatoes boiled and chopped
1 tablespoon avocado oil
1 teaspoon cumin seeds
1 small onion chopped
1 medium tomato
1 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon dried fenugreek leaves or 1/2 teaspoon fenugreek powder
1/2 teaspoon red chili flakes 1/4 teaspoon Cayenne pepper
1/2 cup unsweetened coconut yogurt
1/2 cup water
Salt to taste

Instructions

Heat oil in a large saucepan over medium-high heat, add cumin seeds, and cook until fragrant, about 1 minute.
Add chop onion and stir, cook for 2 minutes.
Add in chopped tomatoes and dried spices (curry powder, garam masala, fenugreek, cayenne pepper)
Sauté until well combined and add in vegan yogurt.
Add chickpeas, and mashed potato, and stir to coat.
Add in some water, cover, and cook for about 6-8 minutes.
Add in some green chilies and season with salt to taste, it's done!
Serve with some fresh salad and rice or flatbread! So yummy…

Nutrition