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Chickpea and Potato Curry

What you need: 

1 can chickpeas, drained
Carrots (about a cup) cut up
Potatos (about a cup) diced (we used leftover boiled potatos)
1 can crushed tomatos
1 cube bullion
1/2 cup scallions, chopped
curry powder
1/4 teaspoon nutmeg
salt & pepper to taste (optional)
cooked rice

What you do: 

In a large skillet combine the above ingredients, except the rice. Cover and cook until the carrots are done. Add a little water if it is getting too dry. Serve over rice.

Preparation Time: 
Cooking Time: 
Recipe Category: 


YUM!  This was a nice meal for a cold day!  I used 1 tbsp curry and added some minced ginger, served on basmati rice.  I think I would add a few more veggies next time but overall a very nice meal!  Thanks for sharing!  :)


This was really good, even though I made some additions.  I made it tonight and first cooked some garlic, ginger, shallots (didn't have scallions), cumin seeds, curry, and coriander in a little canola oil.  Then I added the tomatoes, cayenne pepper, salt, nutmeg, bouillion, garlic powder and ginger powder.  Then I stirred in the rest of the ingredients with about a half can of water.  I put a lid on it and simmered until the potatoes and carrots were soft.  Then I took the lid off and added some frozen peas, allowing the water to evaporate a little.  It was delicious this way!  :) 


This was very good, instead of using all curry, I put in garam masala too, it was very tasty.  I left out the carrots (becaue I didn't have any) and it tasted fine.



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