Indian potato and chickpea curry

Indian potato and chickpea curry


The ingredient of Indian potato and chickpea curry

  1. 2 tbsp vegetable oil
  2. 2 onions, cut into wedges
  3. 2 tbsp Madras curry powder
  4. 3 curry leaf sprigs
  5. 750g potatoes
  6. 600g pumpkin, peeled, chopped
  7. 200g natural yoghurt
  8. 1/2 cup (125ml) water
  9. 400g can chickpeas, rinsed, drained
  10. 150g pkt baby spinach leaves

The instruction how to make Indian potato and chickpea curry

  1. Heat vegetable oil in a saucepan beyond a medium heat. ensue 2 onions, cut into wedges, 2 tablespoons Madras curry powder and 3 curry leaf sprigs. Cook for 2-3 minutes or until softens slightly.
  2. amass potatoes and pumpkin. Cook, covered, 15 minutes. campaign through yoghurt afterward water and chickpeas, rinsed, drained. Cook for 15 minutes.
  3. go to baby spinach leaves, cook, covered, 2-3 minutes. Season. Scatter subsequent to further curry leaves. benefits with further yoghurt and pappadums.

Nutritions of Indian potato and chickpea curry

calories: 400.325 calories
fatContent: 14 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 48 grams carbohydrates
sugarContent: 16 grams sugar
proteinContent: 15 grams protein
cholesterolContent: 8 milligrams cholesterol
sodiumContent: 210.84 milligrams sodium

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