OK, honestly? I could not wait to get on here to post this recipe, it’s THAT good! I made chickpea curry last night and I’m having it for lunch today.. AND I wish I had more to have it for dinner again! It was really easy, the hardest part of this recipe is waiting for the potatoes to cook. From start to finish it’s probably one hour.
1/2 small onion, chopped medium to small
1 large clove of garlic, chopped
1 tbsp of fresh chopped ginger
1 1/2 cans pf chickpeas, drained
7 white button mushrooms, cleaned and rough chopped
4 baby red potatoes, cleaned and cut into bite sized pieces
1 8oz can of tomato sauce
1 1/2 tsp of mild curry paste
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp curry powder
Extra virgin olive oil
salt & pepper, to taste
Cooked Jasmine rice
1. In a large stockpot, drizzle the olive oil until it just coats the bottom of the pan, turn the heat to medium. Add the ginger, garlic and onion and cook for 2 – 3 minutes until they are just starting to brown on the sides.
2. Add the rest of the ingredients except for the rice and lime and mix well. Turn the heat to medium-low and put a lid on it. Allow to simmer for 30 minutes or until the potatoes are cooked through.
I roasted some cauliflower (because I’m obsessed) and I intended to mix it into the curry once it was finished but.. uhm.. I’m not sure what happened to the rest of it… I made some Jasmine rice on the side and poured the deliciousness over top..
Please make this and tell me what you think! Oh! and I almost forgot, I squeezed half a lime right over top before digging in!
I feel better now.. I can go to work in peace :).