A flavorful and hearty dish combining spiced ground meat, chickpeas, and potatoes, perfect for a comforting meal.
Heat a large skillet over medium heat and add the ground beef.
Break up the ground beef as it cooks to ensure even browning.
Once the beef is browned, remove excess fat, leaving about 2 tablespoons in the skillet.
Removing excess fat helps to keep the dish lighter.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until softened.
Cook until the onions are translucent for the best flavor.
Stir in the salt, cumin, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
Toasting the spices enhances their aroma and flavor.
Add the diced potatoes to the skillet and mix well.
Cut the potatoes into even pieces to ensure they cook evenly.
Pour in the tomato sauce and water. Stir to combine, then bring to a boil.
Ensure the potatoes are submerged in the liquid for even cooking.
Reduce the heat to medium-low, cover the skillet, and simmer until the potatoes are tender.
Check the potatoes occasionally to avoid overcooking.
Stir in the chickpeas and cook until heated through.
Rinse canned chickpeas before adding to remove excess sodium.
Serve the curry hot over rice or with warm pita bread. Garnish with fresh herbs if desired.
Add a dollop of yogurt on top for a cooling contrast.
