High-Protein Persian Potato Curry
A warm and hearty dish featuring aromatic spices, tender potatoes, and protein-rich chickpeas, perfect for fall nights.
Ingredients
Main Ingredients
- 4 large golden potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Fresh herbs (parsley or cilantro) for garnish
Instructions
Cooking Instructions
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the turmeric, cumin, coriander, and paprika to the pot. Sauté for a minute to allow the spices to bloom.
- Incorporate the diced potatoes and drained chickpeas into the pot. Stir to combine all ingredients evenly.
- Add the tomato paste and pour in the vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat and let the curry simmer for about 20-25 minutes, or until the potatoes are tender, stirring occasionally.
- Once cooked, remove the pot from heat and garnish with fresh herbs before serving.
Notes
If you prefer a creamier texture, mash a few of the potatoes against the side of the pot to thicken the sauce. Adjust the spice level according to your preference.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 10gSugar: 3g
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