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Before you jump to Chickpea and potato curry recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
Enjoying healthy foods can make all the difference in how we feel. We are likely to feel way less gross when we increase our daily allowance of healthy foods and lower our consumption of unhealthy foods. A salad tends to make us feel much better than a piece of pizza (physically at any rate). This is often a problem, however, in terms of eating between goodies. Shopping for goodies can be a struggle because you have countless options. Here are a handful of healthy snacks that can be used when you need an instant pick me up.
Whole grain meals are an excellent choice for a fast balanced snack. Starting your day with a piece of whole grain toast can give you that added boost you need to get going. Eating on the run can easily be healthier with whole fiber chips and crackers. Whole grains are always better than highly processed grains included in white bread.
You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to chickpea and potato curry recipe. You can have chickpea and potato curry using 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Chickpea and potato curry:
- Take 1 medium potato cut in 1 inch chunks
- Use 2 tinned chickpeas
- Get 1 tomato
- Take 1 onion
- Get 1 green chilli
- You need 4 cloves garlic
- Prepare 1 inch chunk of ginger
- Use 1 teaspoon tumeric
- Use 1 teaspoon salt
- Get 1 teaspoon chilli powder
- Use 1 teaspoon cumin seeds
- Get Half teaspoon garam masala
- Provide Fresh coriander
Instructions to make Chickpea and potato curry:
- Put the onion, garlic ginger and chilli in to a food processor, grind until it is a thick paste.
- Cook the onion mixture and cumin seeds in a quarter cup of oil for a few minutes, then add your tomato.
- After that is combined add the chilli, turmeric and salt and cook for a few minutes, then add the potatoes and half a cup of water and cook for 5 minutes.
- Then add the tinned chickpeas with the liquid, cook for 20 minutes on a medium heat, stirring occasionally. Then add the garam masala and cook for a further 10 minutes. You may need to add some more water. Finish with fresh coriander.
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