Friday, March 8, 2013

Chickpea Potato Curry



At first I wasn't sure how I was going to feel about this recipe, but wanted to give it a shot.  Result = Husband and I LOVED it.  Very good.  And so, so easy.  I will be making this one again for sure.  Next time I'm coing to substitue chicken thighs for the chickpeas and see how that tastes!


INGREDIENTS2 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 2 cups)
2 Tbsp unsalted butter (or ghee if you have it, or you can sub olive oil)
2 teaspoons minced ginger
1-2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 to 1/2 teaspoon cayenne pepper (to taste)

METHOD1 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.
2 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.
Yield: Serves 4-6.

This recipe is gluten free!!  :)

Recipe and photo found on simplyrecipes.com

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