Ingredients
-
2
-
2
-
4
-
1
-
3
-
1
-
1/4
-
2
-
6
-
1/4
-
-
-
-
-
Directions
Golden Chickpea and Potato Curry,This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight.,DELISH! Made this last night, and even the not-into-vegetarian spouse loved it. I added carrots, because we have a bunch from going to the produce market, and used Penzy’s maharajah curry powder. I like hotter Indian food than my spouse, so would probably add some zippy chilies next time. Try it with Super Easy Naan, #350443!,This is easy to make and is very mild. The flavors were very good. used water and omitted the salt (personal preference). I made the night before, as recommended, and served over rice. Thanks for sharing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In Frying Pan, Heat Oil Over Medium-High Heat and Saute Onions About 5 Minutes. Add Curry Powder, Cumin, Garlic, Salt and 1/4 Cup Water. Cook Until Onions Are Soft. Add Remaining Ingredients, Reduce Heat and Simmer 45 Minutes, Stirring Occasionally, Until Potatoes Are Tender. Additional Liquid May Be Required to Prevent Scorching. Serve on Top of Steamed White Rice or Brown Rice. |
