Chickpeas in Potato-Onion Curry
Thirty-minute main dishes like this are a lifesaver when you come home hungry and nothing's ready. Put on a pot of basmati rice before you start this dish, and you'll be dining before you know it.
INGREDIENTS | SERVES 4
- 2 cups onions, cut into 1-inch pieces
- 3 tablespoons oil, divided
- 1½ cups cubed (1 inch) potatoes
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) chickpeas (garbanzos), drained and rinsed
- 5–6 cloves garlic, peeled
- 1 teaspoon kosher salt
- 1½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Juice of ½ a lemon
In a skillet over high heat, cook the onions in 1 tablespoon oil until lightly browned, about 5 minutes. Add the potatoes and coconut milk; cover and cook until potatoes are tender, about 20 minutes; add the chickpeas.
In a food processor, combine the garlic, salt, coriander, turmeric, chili powder, and cumin; process until it becomes a paste, scraping down sides as needed.
Heat remaining oil in a small skillet, and fry the garlic mixture for 1 minute, allowing it to become fragrant and slightly browned.
Add the garlic mixture to the chickpea pot. Simmer for 2 to 3 minutes; season to taste with lemon and additional salt.
Serve with basmati rice and/or Indian breads.