Chickpea Curry

Ingredients

• 3 1/2 cups plain yogurt or 2 cups plain Greek yogurt
• 1 small English (hothouse) cucumber
• 1 garlic clove, pressed
• 1 Tbs. finely chopped fresh mint
• 1 Tbs. finely chopped fresh cilantro
• 1/2 tsp. kosher salt
• 1/8 tsp. ground cumin
• 1/2 tsp. cayenne pepper (optional)
• 2 Tbs. canola oil
• 1 1/2 cups thin yellow onion wedges
• 3 garlic cloves, pressed
• 3 Tbs. peeled, grated ginger
• 3/4 tsp. cumin seeds
• 2 cups fresh or canned diced tomatoes, with juices
• 2 tsp. garam masala
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1 tsp. kosher salt, plus more, to taste
• 2 cups cubed Yukon Gold potatoes
• 5 cups cooked, drained chickpeas
• 1/4 cup chopped fresh cilantro
• 2 Tbs. fresh lime juice
• Steamed basmati rice for serving

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 20 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Potato	1 medium (173g) baked	161
Chickpea	1/2 cup canned (120g) drained	134
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Peppermint	not in our table	0
Seed	not in our table	0
Coriander	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.