Updated: Jun 22, 2018
This dish tends to be very oily and rich when ordered at a typical Indian restaurant. For this recipe, I have taken out the oil and used a bit of coconut milk. This dish is even better as leftovers because the flavors become more intense the longer it cooks or sits.
Prep Time: 15 minutes Cooking Time: 30 minutes
1 onion, diced
5 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 cup low-sodium vegetable stock for sautéing
1 tablespoon curry powder
1 teaspoon cumin powder
1/8 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons Garam Masala
1/2-1 teaspoon sea salt
One 15-ounces garbanzo beans, rinsed and drained
3 tablespoons tomato paste
3/4 cup lite coconut milk
28 oz can diced tomatoes
2 potatoes, diced small
1 1/2 cup frozen peas
In a skillet over medium heat, sauce the onion, garlic, and ginger in the vegetable stock until tender.
Add all the spices and continue to cook over low heat for 1 additional minute.
Add the chickpeas, tomato paste, coconut milk, diced tomatoes, potatoes, and peas. Cover and simmer until the potatoes are tender.
Serve with Sweet Potato Roti (see breads) or brown rice.