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.