Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Potato Chickpea Curry

on 2012 July 7

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup cream, half-n-half, or milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.  Drain, and set aside.

Warm oil in a skillet over medium heat.  Add onion, and cook until soft and translucent, and maybe slightly caramelized.  Stir in garlic, curry powder, garam masala, ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring.  Pour in tomato sauce, cream, and chickpeas.  Stir in potatoes.  Simmer 5 minutes.  Serve warm over rice.

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