My kids love going out for Indian food, but for some reason, never like my Indian inspired dishes at home. I finally have a winner! I realized I need to add potatoes (apparently, they love any dish with potatoes) and I need to blend my stewed tomotoes so there are no chunks. My kids are not picky eaters by any means and will usually anything, so when one tells me they don’t like tomato ‘chunks’ and only like tomato sauce, I’ll indulge them and blend the tomatoes! It only takes an extra few minutes anyway.
This recipe can be served over greens, rice or just in a bowl as a stew. It is delish! I hope you enjoy it!
| Chickpea Potato Curry with Kale | Print |
Recipe type: Dinner
Cuisine: Indian
Author: Cathy Masiello
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 4 potatoes, cut into small cubes
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 4 tsp ground cumin
- 4 tsp curry powder
- 4 tsp garam masala
- 1 tsp chili powder
- ½ tsp cayenne pepper (to taste)
- 1 (28 ounce) can fire roasted diced tomatoes (blended smooth)
- 2 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1½ cup peas, frozen are fine
- 1 (14 ounce) can coconut milk
- 1 bunch kale, chopped
Instructions
- Sauté the onions and garlic in a large pot, adding water as needed to prevent sticking
- Once the onions are translucent, add all of the seasonings and stir into the onions
- Add 3 tablespoons of water, and cook for about 3 minutes
- Add the cubed potatoes, tomatoes, garbanzo beans, peas, and coconut milk
- Bring everything to a simmer and cook for 25 minutes, until potatoes soften
- Stir in kale, and cook for another 5 minutes until done
- Enjoy!
