Spicy Vegan Potato Curry
My version isn't vegan, but was delicious all the same. I used about 7 small to medium potatoes, could only find a 19 oz can of chickpeas, and used a 28 oz can of tomatoes, more out of "oops, I meant to use half the can.... oh well" than anything else.
Rather than saute the onions and garlic for five minutes and then throw in the spices, the spices went straight in with the oil to get nice and fragrant. It worked, my husband appeared from nowhere and asked how he could help, because it smelled awesome. I match-sticked the fresh ginger rather than mincing it, and cubed two chicken breasts, which went into the pan to stir fry with the spices before adding the chickpeas and the rest.
Oh, and I omitted the peas, at my husband's request. Next time I'll throw a handful of frozen peas in.
One last note. Even with the additional chicken, the extra potatoes, there isn't much left in the way of leftovers. That doesn't speak to the quantity, but the quality. And my husband's hollow leg! ;)
3 users found this review helpful
Sep. 10, 2011