Chickpea and Potato Curry
Submitted by Brianna Comeau
Adapted from Something Sweet Something Savoury
Servings: 4
Ingredients
2 Tbsp (30 mL) oil
1 large onion, chopped finely
2 garlic cloves, crushed
2 cm piece of fresh ginger, peeled and grated, or 1 tsp ground ginger
2 firm potatoes, cut into rough 2 cm cubes (baking or new potatoes are best)
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground coriander
½ tsp (2.5 mL) ground cinnamon
½ - 1 tsp (2.5 - 5 mL) chilli powder (optional)
1 tsp (5 mL) ground turmeric
400 g (or 1.5 cups) tin chopped tomatoes
400 g (or 1.5 cups) tin of chickpeas, drained
1 cup (250 mL - 300 mL) vegetable stock or water
1/2 tsp (2.5 mL) salt and freshly ground black pepper
2 tsp (10 mL) garam masala (or mild curry powder)
½ cup (125 mL) fresh spinach
½ cup (125 mL) frozen peas
Directions
Heat a saucepan over medium heat.
Add the chopped onion and cook for 5 minutes, or until the onions are soft and translucent. Add the crushed garlic and ginger and cook for a further 2 minutes. Add the diced potato.
Sprinkle over all the spices (except garam masala) and cook for 1 minute before adding the chopped tomatoes, drained chickpeas, water (or vegetable broth) and garam masala.
Season with salt and pepper, cover and cook for about 35-40 minutes or until the potatoes have softened.
When the potatoes are soft, add the peas and spinach and cook for 5 more minutes.
Serve with rice, naan or roti and enjoy!
