Surprise, surprise. Another recipe from the Skinny Taste Cookbook. I swear I own other cookbooks and read plenty of food blogs.
I was in the mood for Indian food and decided to give this recipe a try. I had all of the ingredients on hand, so it was pretty quick to put together. This would be a good backup up recipe to have on hand as many of the ingredients are canned or frozen.
I actually enjoyed the flavor of this dish better the next day, however, it was a little dry by then. Next time I’ll add more liquid. It’s not the greatest home cooked Indian food I’ve had, but it certainly wasn’t bad. And at ~375 calories per serving (6 servings total), I won’t complain.
Chickpea and Potato Curry
- 1 1/2 cups white or brown rice
- 1 Tbsp canola oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 2 tsp curry powder
- 1 can petite diced tomatoes (14.5 oz)
- 1 can garbanzo beans (15 oz)
- 1 1/2 cup frozen peas
- 2 medium Yukon Gold potatoes, cut into 1/2″ chucks
Cook rice according to package’s instructions.
Place large nonstick frying pan over medium high heat. Add canola oil, onion and garlic. Cook for 3 minutes. Stir occasionally. Add cumin, garam masala, and curry powder. Cook 1 minute. Add 1 1/4 cup water, can of tomatoes, can of beans, potatoes, and peas. Reduce heat and simmer for about 30 minutes. Add salt to your liking.