Chickpea Curry with Potato (Chana Aloo Curry)

Curry

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   Step 1: Heat the oil in a large pot or very deep skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion is translucent.

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   Step 2: Add the curry spices and stir for 1 minute.

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   Step 3: Add the potatoes and stir to coat them in the spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.

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   Step 4: Add the chickpeas, tomatoes, broth, and salt. Bring to a simmer, then reduce the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.

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   Step 5: Taste and add more salt if needed. Stir in the green onions and parsley.

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   Step 6: Serve with rice, a dollop of yogurt, and coriander/cilantro if desired. Basmati rice is recommended; coconut rice and soft flatbreads are also suggested serving options.