Recipe of Gordon Ramsay Chickpea and potato curry

Hello everybody, it’s Ramsay, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chickpea and potato curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Stir in chickpeas, potato and stock. Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges. Chickpea and potato curry is a savory dish that will satisfy meat-lovers, vegetarians, and vegans alike.

Chickpea and potato curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Chickpea and potato curry is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook chickpea and potato curry using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea and potato curry:

1. Take 4 cloves garlic
2. Get 1/2 onion
3. Make ready 2 servings of rice
4. Take 1/2 can chickpeas
5. Get 1 small potato
6. Make ready 1/2 tsp tumeric
7. Make ready 1/2 tsp cajun
8. Get 1/2 tsp red chilli powder
9. Prepare 1/2 tsp smoked paprika
10. Prepare 1/2-3/4 tsp garam masala
11. Prepare Pinch cinnamon (optional)
12. Take Salt and pepper
13. Prepare 1/2 tsp oil
14. Prepare 1 tomato (optional)
15. Make ready 1 bit of lemon juice
16. Make ready 1 cup water (adjust according to need)
17. Make ready 1 tsp cornstarch (if needed)

Add the curry powder mixture to the pot. Add half of the vegetable broth and potatoes, and stir to combine. In a large pot or Dutch oven over medium heat, add vegetable oil and garlic and onions. Add curry powder, garam masala, ground ginger, cumin and salt to onions.

Steps to make Chickpea and potato curry:

1. Chop the garlic, onion and potato (into small cubes). Set aside. At the mean time, cook the rice.
2. In a pan, heat the oil and add garlic and onion. Stir for about 3-5 minutes until golden brown and soft. Add the tomatoes if you like, with the spices. A splash of water, lemon juice and a pinch of salt. Cook for another 5 minutes.
3. Add the water along with the cubed potatoes. Cover and cook for 15 minutes or until the potatoes are fully cooked.
4. If the curry is still too watery, add the cornstarch and let it sit for another minute or two.
5. Serve with white rice and enjoy!

In a large pot or Dutch oven over medium heat, add vegetable oil and garlic and onions. Add curry powder, garam masala, ground ginger, cumin and salt to onions. Pierce with a knife to check they are tender. Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans. Photography Credit: Elise Bauer This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good!

So that is going to wrap it up with this exceptional food chickpea and potato curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!