Recipe by doobtones #2
This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight.
Top Review by Clarely
Wow that's good. I made half a batch with water (vs. veggie stock) and left out the salt (family preference). Served over brown rice as suggested, with plain, fat free yougart on the side which we mixed in. Y-U-M. I bet the leftovers will be even better too. Will DEFINITELY be making this again...can totally see adding some chicken too, though it was hearty enough without it. Thanks for posting this!!!
- 2 tablespoons olive oil
- 2 cups onions, finely chopped
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 cup water
- 2 (16 ounce) cans chickpeas, drained
- 6 cups potatoes, peeled and cut into 1/2-inch cubes
- 1⁄4 cup tomato paste
- 3 cups water or 3 cups vegetable broth
Directions See How It's Made
- In frying pan, heat oil over medium-high heat and saute onions about 5 minutes. Add curry powder, cumin, garlic, salt and 1/4 cup water. Cook until onions are soft. Add remaining ingredients, reduce heat and simmer 45 minutes, stirring occasionally, until potatoes are tender. Additional liquid may be required to prevent scorching. Serve on top of steamed white rice or brown rice.