Difference between revisions of "Potato and Chickpea Curry"
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 17:10, 1 April 2012
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992. From "Catsrecipes Y-Group"[1]
Ingredients
- 2 tablespoons vegetable oil
- 6 cloves garlic
- 1 large white onion diced
- 1 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 2 tablespoons tomato paste
- 4 cups apple juice
- 2 large unpeeled potatoes diced
- 1 can chickpeas drained
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 tablespoon lemon juice
- hot pepper sauce to taste
Directions
- Cook onion and garlic in oil for 4 minutes then add spices and stir for 3 minutes.
- Stir in tomato paste and apple juice then add potatoes, sugar, bay leaf and lemon juice then simmer uncovered for 30 minutes stirring from time to time.
- Discard bay leaf then season with hot pepper sauce to taste.
- Serve over brown rice.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
