 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Easy all veggie curry recipe. Ingredients:
2 1/2 cups vegetable broth |
2 (15 ounce) cans chickpeas, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
4 ounces of diced green anaheim chilies |
6 baby yukon gold potatoes (new about 12 ounces) |
1 medium onion, diced |
1 tablespoon unsalted butter |
2 teaspoons minced ginger |
1 -2 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon cayenne pepper |
Directions:
1. In a large pot, combine the broth, chickpeas, tomatoes, chilies, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid.
2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender.
3. Add more salt to taste.
4. Serve the curry in bowls over Jasmine rice.
|
|