Curry is one of my favorite dishes to make at home. The flavors are so distinct, but they meld together and make for an easy, but highly impressive, way to make restaurant-style food at home. This is a great go-to recipe, especially for those days when you haven’t managed to go to the store yet, despite having virtually no food left in your house. You know what I’m talking about, right? I can’t be the only one who does that…
This curry was really convenient for me given the lack of food I had when I first made it. Three main ingredients that I basically ALWAYS have on hand? Yeah, I can do that. I also feel like this is a great recipe for someone who’s never had curry before. It’s pretty mild and would definitely be a good introduction.
Ingredients (serves 4):
5-6 redskin potatoes, cubed
2 tbsp olive oil
1 medium onion, diced
1 tsp garlic, minced
2 tsp curry powder
1 tsp ground ginger
1 tsp cumin
1 tsp salt
1 (12 oz) can diced tomatoes
3/4 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions:
1. Boil potatoes in a saucepan until tender. Drain and set aside.
2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes, milk/cream, and chickpeas. Stir in potatoes. Simmer 10 minutes.
3. Serve over rice.
