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Indian Inspired Potato & Chickpea Tomato Curry
Ingredients
- 3 to 4 small potatoes
- 1 can chickpeas
- 1 can crushed tomatoes
- 1 small onion or 2 shallots
- 2 to 3 cloves garlic
- garam masala
- curry powder
- cayenne pepper
- salt
Instructions
- Boil the potatoes for about 10 minutes, or until soft.
- Meanwhile, heat up a pot with some oil and fry the onion and garlic until softened. Add about two tablespoons of garam masala, a tablespoon of curry powder, and cayenne pepper and salt to taste. Add approximately 1/3 of the can of crushed tomatoes to the spices and simmer while the potatoes are finishing. (These are measurements are approximate, as I sort of made this up as I went along. Feel free to add more of the curry and garam masala if you don't think it's spicy enough!)
- Drain potatoes and add them, along with the chickpeas, to the tomato mixture. (You can mash the potatoes up first if you like.) Add water as necessary to achieve a tomato gravy consistency.
- Allow this to simmer together for a while to allow the spices to marinate more fully, say 20 minutes. Add water as necessary to maintain the consistency.
- Serve over basmati rice or as is, and enjoy!
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