Easy Chickpea Curry with Potato (Chana Aloo Curry)

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Ingredients

2 tbsp curry powder (, mild - just regular grocery store brands like Clives, Keens(Note 2))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal/sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper (for spiciness - reduce or omit (Note 3))
1 tsp white pepper ((or 1/2 tsp black pepper) (Note 3))
3 tbsp canola or coconut oil (any type) (, or any other oil for cooking)
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups potatoes (, cut into 1.2cm / 1/2" cubes (1 large, any type, peeled))
28 oz / 800g canned chickpeas ((2 x 14oz/400g cans), drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups vegetable or chicken broth/stock (, low sodium)
1 tsp cooking salt / kosher salt (, plus more to taste (halve for table salt))
2 green onion (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro) - optional)
1 tbsp coriander/cilantro leaves (, chopped - optional)
Dollop of yogurt (- recommended)
Basmati rice (OR)
White rice

526 g per serving

As published by RecipeTin Eats.

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