GOLDEN CHICKPEA AND POTATO CURRY
This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight.
Provided by doobtones 2
Categories Curries
Time 1h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In frying pan, heat oil over medium-high heat and saute onions about 5 minutes. Add curry powder, cumin, garlic, salt and 1/4 cup water. Cook until onions are soft. Add remaining ingredients, reduce heat and simmer 45 minutes, stirring occasionally, until potatoes are tender. Additional liquid may be required to prevent scorching. Serve on top of steamed white rice or brown rice.
Nutrition Facts : Calories 373.4, Fat 6.7, SaturatedFat 0.9, Sodium 942.5, Carbohydrate 68.9, Fiber 11.8, Sugar 4.8, Protein 11.9
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