Potato Curry - Vegetarian Times Recipe - Cooking Index
1 tablespoon | 15ml | Canola oil |
2 tablespoons | 30ml | Onions - chopped (medium) |
6 | Garlic cloves - minced | |
2 tablespoons | 30ml | Grated ginger root |
1 tablespoon | 15ml | Ground cumin |
2 teaspoons | 10ml | Ground coriander |
1 teaspoon | 5ml | Curry powder |
1 cup | 62g / 2.2oz | Canned tomatoes - peeled and chopped |
1 | Green chili pepper - peeled and minced | |
1 cup | 237ml | Cooked chickpeas - (or) |
1 cup | 237ml | Canned chickpeas - drained & rinsed |
1 tablespoon | 15ml | Lemon juice |
1/4 cup | 4g / 0.1oz | Minced cilantro |
1 lb | 454g / 16oz | Potatoes - (such as yukon gold), steamed & cubed |
1 cup | 237ml | Plain nonfat yogurt |
Heat oil in a large skillet over medium-high heat. Add onions, garlic, ginger, cumin, coriander and curry powder. Reduce heat to medium-low and sauti until onions are tender and limp, about 12 minutes. Stir in tomatoes, pepper, chickpeas and lemon juice. Cover and simmer over low heat until tomatoes have cooked down, 7 to 10 minutes. Add cilantro and potatoes; stir. Turn off heat, stir in yogurt and cover. Let sit 10 minutes before serving.
Source:
Vegetarian Times
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