Chickpea Potato Curry
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas , drained and rinsed, or about 3 cups cooked
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles
6 baby , quartered
1 medium onion, diced
2 tablespoons unsalted butter
2 teaspoons minced ginger
1-2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 to 1/2 teaspoon cayenne pepper
Directions
In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes.
Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two. Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste.
Serve the curry in bowls over rice. Great accompanied with plain yogurt.