RCI-VG.004.0395.001

Potato and Chickpea Curry

Name: Potato and Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
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 unit bay leaf; 1 tablespoon lemon juice; 1 unit hot pepper sauce to taste

This recipe came from an estate sale. I obtained it when I purchased the family collection from the

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

vegetable oil
2 tablespoons
garlic
6 cloves
white onion diced
1 large
red pepper flakes
1 teaspoon
turmeric
1 teaspoon
ground coriander
1 teaspoon
cumin seeds
1 teaspoon
tomato paste
2 tablespoons
apple juice
4 cups
unpeeled potatoes diced
2 large
chickpeas drained
1 can
brown sugar
1 tablespoon
bay leaf
1 unit
lemon juice
1 tablespoon
hot pepper sauce to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Potato and Chickpea Curry

Ingredients

Method

What Makes This Variant Distinct