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This Fenugreek Potato and Chickpea Curry is the perfect dish for anyone looking for a flavorful and healthy vegan meal. Fenugreek, an herb commonly used in Indian and Middle Eastern cuisine, provides a unique and aromatic flavor, while the combination of potatoes and chickpeas offers a satisfying and hearty texture. Both fenugreek and chickpeas have numerous health benefits, such as improved digestion, blood sugar control, and heart health, making this dish not only tasty but also nutritious. It's easy to prepare and can be enjoyed as a standalone meal or served alongside rice or bread for a more filling option.
Fenugreek has a unique, slightly bitter, nutty and maple-like flavor, with a hint of sweetness and a strong aroma. The taste can vary depending on the form in which it is consumed. Fenugreek seeds have a stronger flavor than the leaves, and when roasted, the flavor becomes more pungent and bitter. Fenugreek leaves, also known as methi, have a milder flavor and are often used in Indian cuisine as a fresh herb to add a distinctive aroma and taste to dishes.
Fenugreek is a versatile herb that has been used in Ayurvedic and traditional medicine for its various health benefits. Some of the benefits of fenugreek include:
Digestive Health
Blood Sugar Control
Anti-Inflammatory Properties
Lactation Support
Heart Health
Ingredients:
2 medium-sized potatoes, peeled and diced
1 cup fresh fenugreek leaves, chopped
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder (optional)
1/2 cup tomato puree
15-oz. can chickpeas, drained and rinsed
Salt to taste
Oil for cooking
Heat oil in a pan over medium heat. Once the oil is hot, add cumin seeds and let them cook for a few seconds until they start to sizzle and release their aroma.
Add chopped onions and garlic and sauté until the onions turn translucent.
Add diced potatoes, turmeric powder, coriander powder, and red chili powder (if using), and mix well.
Cover the pan and cook the potatoes until they are almost tender, stirring occasionally.
Add tomato puree and salt to taste, and mix well.
Add chickpeas, mix well, and cook for another 5-7 minutes, until the potatoes are fully cooked and the chickpeas are heated through.
Add chopped fenugreek leaves, mix well, and cook for another 1-2 minutes, until the fenugreek leaves are wilted.
Serve hot with rice or bread and enjoy!
By Victoria Maybee; All Rights Reserved @2023
By Victoria Maybee; All Rights Reserved @2023
The wisdom and herbal medicines of the Ayurvedic system have a long history of soothing ailments. Here are some key Ayurvedic spices to add to your pantry.
Make this bento-box friendly and versatile recipe (sweet, savory, salty!) vegan or with chicken to meet your dietary preferences.
