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1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
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3 tablespoons neutral oil, such as canola or avocado
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1 large onion, diced
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3 cloves garlic, minced
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2 teaspoons curry powder
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¾ teaspoon salt
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¼ teaspoon cayenne pepper
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1 (14 ounce) can no-salt-added diced tomatoes
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¾ cup water, divided
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1 (15 ounce) can low-sodium chickpeas, rinsed
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1 cup frozen peas
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½ teaspoon garam masala (see Tip)
Chickpea & Potato Curry
This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.
Nutrition Information
115
Calories
13g
Carbohydrates
17g
Protein
591mg
Potassium
5g
Fiber
6g
Sugar
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