I absolutely LOVE this dish! It’s easy, versatile and you can keep the ingredients in the pantry to make in a pinch. MIA is the garlic, oil and onions.
2 tsp Graham Masala
2 tsp Curry Powder (I use medium)
1 tsp cumin
1 tsp salt
1 tsp fresh minced ginger (or ground ginger)
1 tsp fresh garlic, minced
4 medium potatoes
1 can chickpeas, drained and rinsed
1 Lg can of diced tomatoes
1 medium onion diced (time and tear saver – Frozen diced onions from M&M meats. LOVE)
2 Tbsp Veg oil
Peel, cut and cube potatoes. Boil until tender, drain and set aside.
Meanwhile, in large saucepan cook garlic and onion in oil until translucent. Add graham masala, curry powder, cumin, ginger and salt. Cook for 2 minutes, stirring frequently.
Add tomatoes, chickpeas and coconut milk (I use maybe 1/4 c. coconut milk. Add less or more to suit your taste) Add potatoes. Stir and simmer.
Can be served over Basmati rice, with Naan bread or as is for a great CLEAN meal.
With the leftover coconut milk, I’m going to go (right now!) to make another batch of Curried Carrot Soup.