Directions:
- In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
- Stir to mix and nestle the potatoes into the liquid.
- Set the pot, uncovered, over medium heat.
- Simmer vigorously for about 35 minutes, or until the potatoes are tender.
- Serve the curry in bowls with Indian naan bread or over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.4 Kcal (646 kJ) | ||
| Calories from fat | 38.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 7% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 1331.56mg | 55% | |
| Potassium | 478.82mg | 10% | |
| Total Carbs | 26.8g | 9% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 4.35g | 9% | |
| Vitamin C | 15.3mg | 25% | |
| Iron | 47.4mg | 263% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.07 Kcal (314 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 7% | |
|---|---|---|---|
| Cholesterol | 2.97mg | 2% | |
| Sodium | 647.41mg | 55% | |
| Potassium | 232.8mg | 10% | |
| Total Carbs | 13.03g | 9% | |
| Sugars | 1.9g | 16% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 2.11g | 9% | |
| Vitamin C | 7.4mg | 25% | |
| Iron | 23mg | 263% | |
| Calcium | 19.4mg | 4% | |
* 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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