Chickpea Potato Curry

A friend of mine shared this recipe with me and I included it in our (vegan) Indian dinner menu last Saturday night. It is a little spicy, but really tasty!! I served the dish with white Jasmine rice (my favorite) and it seemed to be a big hit!

The recipe is really easy and very hands off – the best kind of recipe for the mother of a toddler!

Chickpea Potato Curry

Ingredients:

• 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
• 6 baby Yukon Gold potatoes (about 12 ounces), quartered
• 1 medium onion, diced (about 1 cup)
• 1 Tbsp Vegan Margarine – I used Earth Balance
• 2 teaspoons minced ginger
• 1-2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper

Directions:

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.

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