Chickpea and Potato Curry

  • 2 Tbs. butter
  • 1 medium onion, grated
  • 1 tsp. minced fresh ginger
  • 1-1/2 tsp. curry powder
  • 1 tsp. ground coriander
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1 (14.5oz.) can diced tomatoes
  • 1 (15oz.) can chickpeas, drained
  • 3/4 lb. red or Yukon gold potatoes, diced in 1/2-inch pieces
  • 2 C water
  • Salt

Heat a medium saucepan to medium-high heat and melt butter. Add onion, ginger and spices Stir frequently 3-4 minutes, or until lightly browned and spices are fragrant. Add remaining ingredients; season with salt. Bring to a boil then reduce heat. Simmer about 20 minutes, or until potatoes are almost tender. Increase heat slightly until potatoes are tender and sauce has thickened, about 5-10 minutes longer. Adjust seasoning to taste and serve hot over steamed basmati rice or with naan bread.

Date Added:May 02, 2010
Classification:Meatless Main Dishes
Source:Central Market
Course:Main Course