A Blend of Spices Adds Nice Flavor to Chickpea Curry

Curry powder can be used as a substitute in this curry recipe. Kary Osmond/TNS

My husband’s family is from the UK, and they love a good curry, so I’m always experimenting with curry recipes to impress them. Chickpea curry with potatoes and peas is my latest creation, which had them asking for seconds and for the recipe!

It takes a number of spices to make this curry tasty, but if you don’t have them, you can substitute all the spices except for the cayenne with 5 teaspoons of curry powder, since curry is essentially a blend of spices.

Chickpea Curry With Potato and Peas

Serves 4

• 2 tablespoons coconut oil
• 1 1/2 cups finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon finely grated ginger
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek
• 1/4 to 1/2 teaspoon cayenne powder
• 1/4 cup tomato paste
• 1 can coconut milk
• 1 can chickpeas, drained
• 1 large yellow potato, diced into 1-inch cubes
• 1 cup frozen green peas
• Handful of fresh cilantro to garnish

Heat coconut oil in a large saucepan over medium heat. Add onion, garlic, and ginger. Cook, stirring often until the onion has softened and is beginning to brown, about 10 to 15 minutes. If the ingredients start to look like they’re starting to burn, add a splash of water to lift them from the bottom of the pan.