Easy Chickpea Curry with Potato (Chana Aloo Curry)

Bahan-bahan (5 porsi)

• 2 tbsp curry powder ((Note 3))
• 1 tsp All Spice powder
• 1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
• 1 1/2 tsp smoked paprika ((or normal or sweet))
• 2 tsp dried thyme leaves ((or 3 tsp fresh))
• 1 tsp cumin powder
• 3/4 tsp cayenne pepper
• 1 tsp white pepper ((or 1/2 tsp black pepper))
• 3 tbsp cooking oil ((I used vegetable))
• 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 scallion/shallot stems (, sliced (green & white part))
• 2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
• coriander/cilantro leaves (, chopped)
• Dollop of yogurt
• Basmati rice (OR)
• White rice