Chickpea and Potato Curry with Rice
A hearty and flavorful vegan chickpea and potato curry served over rice, perfect for a satisfying and budget-friendly meal.
10 min
Prep
35 min
Cook
4
Serves
420
Calories
Macros · per serving
12g protein
78g carbs
6g fat
Ingredients
For 4 servings
- 1 cup chickpeas
- 2 potatoes
- 2 cups rice
- 1 onion
- 3 cloves garlic
- 1 can canned tomatoes
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- salt — to taste
- pepper — to taste
- 3 cups water
Instructions
- 1
Rinse 1 cup of chickpeas and soak them overnight in water or use 1 can of chickpeas if preferred.
- 2
Peel and dice 2 potatoes into bite-sized pieces.
- 3
Cook 2 cups of rice according to package instructions and set aside.
- 4
In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
- 5
Chop 1 onion and sauté until translucent, about 5 minutes.
- 6
Add 3 minced garlic cloves and cook for another minute.
- 7
Stir in 2 tablespoons of curry powder, mixing well.
- 8
Add diced potatoes, soaked chickpeas, and 1 can of tomatoes to the pot.
- 9
Pour in 3 cups of water, season with salt and pepper to taste, and bring to a boil.
- 10
Reduce the heat to a simmer, cover, and cook for 25-30 minutes or until the potatoes and chickpeas are tender.
- 11
Serve the curry over the cooked rice.
Cook it this week.
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