1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1-2 medium potatoes, cut into small cubes
1 tablespoon curry powder
1 teaspoon cumin
1/2 cup water, divided
1 (19 ounce) can chickpeas, drained and rinsed
1/2 teaspoon salt
3 tablespoons tomato paste
3/4 cup coconut milk
2 teaspoons garam masala
1. Sauté onion, garlic and ginger in olive oil on medium heat until onions turn golden brown, about 10 minutes. Add potatoes and stir together.
2. Add curry powder, cumin and 1/4 cup of the water and mix together. When water has boiled off, add remaining ingredients except for garam masala and mix well.
3. Cover and cook until potatoes are just done; add more water if needed. Add garam masala right before serving.
Serve over jasmine or basmati rice with papadums or chapattis.
Source of recipe: This recipe is totally in my head, so I am guessing spice amounts. You may have to adjust the quantities to suit your taste. This turns out different every time, but always delicious! The tomato paste is a must. You can add more if you want.