Potato-Chickpea Curry
This potato and chickpea curry is a one-pot dinner that needs only seven ingredients and about an hour. The curry powder is fried briefly in the onion and garlic before the coconut milk goes in, which deepens its flavor in the sauce. Yukon gold potatoes hold their shape while they simmer. Unsalted chickpeas keep the seasoning in your hands, and a little cayenne adds heat if you want it.
Instructions
Chop the onion and mince the garlic. Cook them in olive oil in a saucepan for about 5 minutes.
Stir in the curry powder and fry it for a couple of minutes more.
Pour in the coconut milk and add the chopped potatoes. Cover the pan and simmer for about 20 minutes.
Drain the chickpeas and add them to the pot. Simmer for about 20 minutes more, until the potatoes are cooked through.
Serve with basmati rice or whatever you prefer. If the curry powder is too mild for you, stir in a half-teaspoon of cayenne pepper. If you double the recipe, do not double the chickpeas.
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