This recipe from Well Plated by Erin infuses all the tasty spices found in Indian dishes with peas and potatoes making the perfect weeknight dinner in.
1 medium yellow onion
3 cloves minced garlic (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon curry powder
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
¼ teaspoon salt plus additional to taste
¼ teaspoon cayenne pepper (omit if you do not like spicy)
2 pounds Yukon gold potatoes peeled and ¾-inch diced (about 4 potatoes)
1 14-ounce can of chickpeas rinsed and drained
1 14-ounce can diced tomatoes in their juices
1 14-ounce can light coconut milk
1 teaspoon sweetener (I used agave)
1 tablespoon of freshly squeezed lemon juice
1 cup frozen peas
Chopped fresh cilantro for serving
Prepare rice for serving
Add diced onion to a large skillet on medium heat and cook for 4 minutes, until beginning to soften and turn translucent. Reduce the heat as needed so the onion doesn’t turn brown. Add the garlic and ginger. Sauté just until fragrant, about 30 seconds. Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Stir and cook until the spices are very fragrant, about 1 minute.Add the potatoes. Stir to coat with the spices. Stir in the chickpeas, coating them with the spices. Stir in the tomatoes and coconut milk. Increase the heat to medium high. Once the liquid starts to bubble, reduce the heat to medium and let simmer steadily but gently for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir every few minutes to prevent the curry from sticking. Stir in the agave and lemon juice. Then, stir in the peas. Let simmer for 1 minute to warm through. Sprinkle generously with chopped cilantro. Serve hot with prepared rice and an extra sprinkle of cilantro.
Recipe from Well Plated by Erin.