Directions:
- In a large skillet, heat the oil over medium heat. Add the onion, ginger, and garlic and cook, stirring often, until the onion is softened and lightly golden, about 10 minutes. Add the curry powder and cumin and cook, stirring constantly, for 1 minute.
- Add the potatoes, water, currants, and 1/2 tsp salt. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Stir in the chickpeas and cilantro. Cook, uncovered, until the mixture is heated through, stirring occasionally, about 1 minute. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1512.63 Kcal (6333 kJ) | ||
| Calories from fat | 269.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.94g | 46% | |
|---|---|---|---|
| Sodium | 1580.45mg | 66% | |
| Potassium | 4106.37mg | 87% | |
| Total Carbs | 264.68g | 88% | |
| Sugars | 45.08g | 180% | |
| Dietary Fiber | 44.93g | 180% | |
| Protein | 55.6g | 111% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 22.1mg | 123% | |
| Calcium | 421.7mg | 42% | |
| Amount Per 100 g | |||
| Calories | 120.52 Kcal (505 kJ) | ||
| Calories from fat | 21.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 46% | |
|---|---|---|---|
| Sodium | 125.92mg | 66% | |
| Potassium | 327.17mg | 87% | |
| Total Carbs | 21.09g | 88% | |
| Sugars | 3.59g | 180% | |
| Dietary Fiber | 3.58g | 180% | |
| Protein | 4.43g | 111% | |
| Vitamin C | 3.6mg | 76% | |
| Vitamin A | 0.4mg | 151% | |
| Iron | 1.8mg | 123% | |
| Calcium | 33.6mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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