Chickpea Potato Curry

This curry isn’t what I expected from a curry, but it was really tasty! Very quick and easy for a weeknight dinner. We served it over rice, but it was so hearty we found that rice wasn’t really necessary.

Chickpea Potato Curry

2 1/2 c low sodium chicken broth
2-15 oz cans chickpeas, drained and rinsed
14 oz can fire-roasted tomatoes with chiles (or add a 4 oz can of green chiles)
12 oz Yukon Gold potatoes, cubed
1 medium onion, chopped
1 T unsalted butter
2 tsp fresh ginger, grated
1-2 tsp salt (depending on your chicken broth, you may not need any)
1 tsp ground cumin
1 T cilantro, chopped
1/2 tsp cayenne

1) In a large pot, combine all ingredients.
2) Simmer vigorously over medium heat for 35 mins or until the potatoes are tender.

This entry was posted in meatless, potato. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s