This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good!
Spicy, filling, and doesn't break the bank.
The recipe is slightly adapted from a recipe by my friend Ann Martin Rolke, who, with a young child underfoot, is always looking for easy-to-make nutritional meals that taste great. Enjoy!
Chickpea Potato Curry
Adapted from a recipe by Ann Martin Rolke in her book, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People.
2 1/2 cups vegetable broth
2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed, or about 3 cups cooked
1 (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 2 cups)
2 tablespoons unsalted butter (or ghee if you have it, or you can sub extra virgin olive oil)
2 teaspoons minced ginger
1 to 2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 to 1/2 teaspoon cayenne pepper, to taste
Sauté onions and ginger:
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 seasonings:
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, partially covered, 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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 15g||52%|
|Total Sugars 13g|
|Vitamin C 20mg||102%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|