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.

How to store and reheat this chickpea curry: This chickpea curry can last in the fridge for up to 5 days. You can store it in the freezer (without rice) for 3-6 months. It reheats really well in the microwave or on the stove.

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.

On the off chance that you have some leftovers, you can store them in the fridge for a few days. Once the curry has cooled down, transfer it to a container with a lid. You can reheat the dish on the stove over medium to low heat or in the microwave in 30-second intervals until it has reached the desired temperature.

According to Still Tasty, raw chickpeas can maintain their quality for anywhere from two to three years. However, that's only if they've been stored correctly. Sometimes, when foods like dry chickpeas have such a long shelf life, it can be easy to neglect them.

Smell: A pungent or off-putting odor is a clear indicator of spoiled curry. Although curries have strong smells due to the spices, a sour or rancid smell indicates the presence of bacteria and spoilage. Taste: A sour or unpleasant taste can signify that a curry is no longer safe to eat.

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.

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

What is the difference between garbanzo flour and chickpea? ›

Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they're just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder.

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.