Today's post is a Vegan curry that is packed with lots of nutrients. Yes, it is the Chickpea Potato & Peas curry.
💫 Chickpeas are a good source of Calcium, strengthens the bones. It is also a rich source of plant based proteins. They support heart health and reduces the LDL cholesterol.
🌱 Green Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen our immune system.
🥔 Potatoes are high in vitamins, minerals, antioxidants, fiber and starch.
In addition to the above, this recipe uses coconut milk, which is packed with proteins and boosts the immune system. So this is a protein rich healthy curry.
Let's see how to make this.
Ingredients:
Chickpeas 1 cup
Potato 2 or 3 medium sized
Green Peas 1 cup
Onion 2 medium sized
Tomato 3
Green chilli 2
Ginger 1 inch
Garlic 1 or 2 pods
Coconut Milk 1 cup
Turmeric Powder a pinch
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Salt to taste
Kasuri Methi 1 tsp
Cumin Seeds 1 tsp
Method:
Soak Chickpeas in water overnight. The next day, drain the water, pressure cook them along with potatoes (peeled & chopped) & green peas for 4 whistles. Keep it aside.
Heat Oil in a pan. Add cumin seeds. When they crackle, add green chilli, ginger & garlic.
Saute for a minute & add chopped onions. Saute until they become translucent.
Add tomatoes and saute until the tomatoes turns soft.
Add salt, turmeric powder. Saute until the gravy thickens.
Add the pressure cooked potatoes, Chickpeas and green peas.
Saute for couple of minutes and add Coconut milk. Simmer for few minutes until the gravy begins to thicken.
Add coriander powder, cumin powder and garam masala powder.
Mix well and switch off the flame.
Garnish with Kasuri Methi.
Serve it hot with plain rice.