Recipe: Potato-Chickpea Curry
A classic Indian dish, that will please any curry lover.
1 small onion
2 cloves of garlic
1 Tbsp. curry powder
1 can coconut milk
3 potatoes, chopped (Yukon gold are good, but use whatever you like)
1 can chickpeas (unsalted, if available)
Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
Add the curry powder and fry for a couple minutes more.
Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked.
Serve with basmati rice or whatever you prefer.