Potato chickpea curry

Name: Potato chickpea curry
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 potatoes; 1 onion, chopped; 3 garlic cloves; 1 1/2 cup peas; 1 can chickpeas, drained and rinsed; 6 tomatoes; 1 piece ginger, grated; 4 tsp garam masala; 1 tsp cayenne pepper; 4 tsp curry powder; 2 tbsp vegetable oil; 1 can low-fat coconut milk; 2 tsp salt; 2 tsp ground cumin

tanyaderbowka @cook_3892053

Saskatoon, Saskatchewan

Potato chickpea curry

tanyaderbowka @cook_3892053

Saskatoon, Saskatchewan

Saved

Ingredients

45 mins

6 servings

8potatoes
1onion, chopped
3garlic cloves
1 1/2 cuppeas
1 canchickpeas, drained and rinsed
6tomatoes
1 pieceginger, grated
4 tspgaram masala
1 tspcayenne pepper
4 tspcurry powder
2 tbspvegetable oil
1 canlow-fat coconut milk
2 tspsalt
2 tspground cumin

Saved

Steps

45 mins

1

Peel potatoes and cut into one inch cubes. Place in pot and add salted water. Bring to a boil on high heat. Simmer until potatoes are soft when poked with a fork. Remove from heat. Drain in a collander and put potatoes in pot. Set aside.
2

In a large saucepan add the vegetable oil, chopped onion, garlic and grated, fresh ginger. Saute on medium heat until onions are see through. Add seasonings. Continue cooking for two more minutes. Add coconut milk and vegetables and simmer for 15 minutes. Serve with rice and/or naan bread.
3

Enjoy!