Chickpea Potato Curry Recipe
I recently tried out this chickpea potato curry recipe from my friend Ann's new cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People. Curry recipes can be a bit problematic over here, as the spices don't always agree with my father. Say the word "curry" and he takes two steps back. But mom and dad both agreed with me that this curry was wonderful - a great blend of flavors, and true to the theme of Ann's book, very easy to make.
- 2 1/2 cups vegetable broth
- Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)
- 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
- 1 medium onion, diced (about 1 cup)
- 1 Tbsp unsalted butter
- 2 teaspoons minced ginger
- 1-2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid.
2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.