Chickpea & Potato Curry Recipe
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Servings: 6 servings.
1 tablespoon canola oil 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons minced fresh gingerroot 2 teaspoons ground coriander 1 teaspoon garam masala 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 1 can (15 ounces) crushed tomatoes 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained 1 large baking potato, peeled and cut into 3/4-inch cubes 2-1/2 cups vegetable stock 1 tablespoon lime juice Chopped fresh cilantro Hot cooked rice Optional: Sliced red onion and lime wedges
