Guest guest Posted October 14, 2006 Report Share Posted October 14, 2006 Punjabi Potato and Chickpea Curry 2 tablespoons vegatble oil 6 cloves garlic 1 large onion, diced 1 teaspoon red pepper flakes 1 teaspoon tumeric 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 bay leaf 1 tablespoon lemon juice hot pepper sauce to taste Cool onion and garlic in oil for 3 or 4 minues. Add pepper flakes and other spieces and stir for 2 to 3 minutes. Stir in tomato paste and apple juice. Add the potatoes, sugar, bay leaf and lemon juice. Simmer uncovered for 25 to 30 minutes, stirring from time to time. It's done when potatoes are tender and mixture is thickened. Discard bay leaf. Season with hot pepper sauce to taste. Serve over brown rice. Yields 4 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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