Chickpea & Potato Curry

This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.

Ingredients

  • 1 pound yukon gold potatoes, peeled and cut into 1-inch pieces
  • 3 tablespoons neutral oil, such as canola or avocado
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • ¾ cup water, divided
  • 1 (15 ounce) can low-sodium chickpeas, rinsed
  • 1 cup frozen peas
  • ½ teaspoon garam masala (see tip)

Directions

Login to continue Reading