Butter Chickpea Curry
- 4 medium potatoes, cubed
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 (10 3/4 ounce) can condensed tomato soup
- 1/2 cup cream or 1/2 cup milk
- 1 (12 ounce) can chickpeas, rinsed and drained
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat.
- Stir in onion and garlic, and cook until the onions are soft and translucent.
- Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
- Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Please see source website for additional pictures and detailed instructions – World Best Potato Recipe
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Middle Eastern Rice & Beans
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- 1 cup white rice
- 1/8 tsp. ground cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground tumeric
- 1/2 teaspoon curry powder
- 2-1/2 cups chicken stock
- Salt and pepper to taste
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1 can black beans, drained and rinsed
In a large skillet, heat the olive oil over medium heat. Stir in garlic and cook 1 minute. Stir in rice and all the spices (I measured and combined the spices in a little bowl before sauteing the garlic) cook about 5 minutes. Pour in the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes. Gently stir in garbanzo beans and black beans. Serve over naan or flat bread and top with plain yogurt or sour cream!
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