My kids love going out for Indian food, but for some reason, never like my Indian inspired dishes at home. I finally have a winner! I realized I need to add potatoes (apparently, they love any dish with potatoes) and I need to blend my stewed tomotoes so there are no chunks. My kids are not picky eaters by any means and will usually anything, so when one tells me they don’t like tomato ‘chunks’ and only like tomato sauce, I’ll indulge them and blend the tomatoes! It only takes an extra few minutes anyway.
This recipe can be served over greens, rice or just in a bowl as a stew. It is delish! I hope you enjoy it!
|Chickpea Potato Curry|| |
- 4 potatoes, peeled and cubed
- 1 large or 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 4 tsp ground cumin
- 1 tsp chili powder
- 4 tsp curry powder
- 4 tsp garam masala
- 1 tsp cayenne pepper (optionally if you like spice)
- 1 (28 ounce) can fire roasted diced tomatoes (blended for more kid friendly)
- 2 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1½ cup defrosted frozen peas
- 1 (14 ounce) can coconut milk
- Put chopped potatoes in a large pot of water and bring to a boil over high heat. Once boiling, lower heat to medium lower and cover. Simmer until potatoes are soft, about 15 minutes. Once done, drain them.
- While the potatoes are cooking, heat a large pot and saute the onion and garlic in a little bit of water to prevent sticking. Cook for about 5 minutes and then add the seasoning. Cook for a few minutes more adding more water if needed. Then add the tomatoes, garbanzo beans, peas, potatoes and coconut milk. Bring to a simmer and cook for an additional 5 to 10 minutes.