Potato Curry - Vegetarian Times

Recipe Ingredients

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

Recipe Instructions

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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