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Chickpea and Potato Curry

What you need: 

1 can chickpeas, drained
Carrots (about a cup) cut up
Potatos (about a cup) diced (we used leftover boiled potatos)
1 can crushed tomatos
1 cube bullion
1/2 cup scallions, chopped
curry powder
1/4 teaspoon nutmeg
salt & pepper to taste (optional)
cooked rice

What you do: 

In a large skillet combine the above ingredients, except the rice. Cover and cook until the carrots are done. Add a little water if it is getting too dry. Serve over rice.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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This was pretty good.  I think next time I will either parboil the potatoes and carrots to cut down on cooking time, or do it all in the slow cooker over a few hours to get it more into a stew type of meal, and also add less crushed tomato, and add a cup or so of veggie broth.  I served it over red and white quinoa. 

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These were yummy. I left out most of the spices since I didn't have them, but I added curry powder, a bay leaf, paprika, and garam masala. A big hit with my friends, and me!

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I'm eating this right now, it is wonderful! The only thing I did wrong was not start cooking the chickpeas until after 8 pm, so I'm eating at 11:30. I used a lot of fresh ginger (maybe 2 Tbs chopped) and cooked the curry powder and onions in some olive oil prior to adding. I also used fresh tomatoes. After I transfered the onions and curry to the main pot, I sliced some zucchini into the frying pan, added water and a clove of garlic, and cooked. Curried zucchini!

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