A delicious, warming vegetarian curry.
Servings: 3-5 | Cooking time: 25 minutes
- 4 potatoes, cubed
- 2 tsp oil
- 1 brown onion
- 1 tsp minced garlic
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp ground ginger
- 1 tsp cumin
- ½ cup cream or milk
- 1 can chickpeas, rinsed and drained
- 2 ½ cup rice
- 1 avocado
- 1 lemon (optional)
- In a saucepan, bring potatoes to a boil over high heat. Simmer until the potatoes are tender. Drain and set aside.
- Warm oil in pan over medium heat. Stir in onion and garlic until onions become translucent. Stir in curry power, ginger, cumin, salt and garam masala. Cook for 1-2 minutes.
- Pour in cream or milk. Add chickpeas and Simmer for 5 minutes.
- Let stand for 5 minutes. Once cool, divide and add to containers.
- In a separate saucepan, bring 2 ½ cup rice to 5 cups water to a boil.
- Once water is fully absorbed, remove rice from heat and let stand for 5 minutes. Once cool, divide and add rice to containers.
- Garnish with avocado and lemon slice (optional).