Ingredients
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2 cups grape tomatoes, chopped
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1 (2 inch) fresh ginger, peeled
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2 tablespoons curry powder
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1 1/2 teaspoons cumin
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1 tablespoon olive oil or 1 tablespoon canola oil
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1 tablespoon margarine
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2 (14 1/2 ounce) cans diced tomatoes
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5 small potatoes, peeled and cut into small cubes
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2 cups frozen baby peas
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2 (15 ounce) cans chickpeas, drained and rinsed
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salt
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1 1/2 cups onions, finely chopped
Instructions
- Cook potatoes in salted water until tender yet firm. Drain and set aside.
- Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
- In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
- Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
- Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.