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Potato Curry with Peas and Mushrooms
Ingredients
  • 3 lbs baby spring potatoes-- I used red, scrubbed clean and cut into large chunks (4 to 6 pieces per potato)
  • ½ t turmeric
  • ½ t garlic salt
  • 2 to 3 T vegetable oil
  • 3 medium onions, chopped
  • 1 head garlic, minced
  • 2 inches ginger, minced
  • 8 to 10 oz crimini mushrooms, sliced
  • ½ t ground ginger
  • 3 t curry powder
  • ½ t ground cardamom
  • 1 t ground cumin
  • 1 t garam masala
  • 4 tomatoes, chopped
  • ½ cup vegetable or chicken stock
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 10-oz bag frozen peas
  • ¼ cup chopped cilantro
  • tamarind chutney and basmati rice for serving
Steps
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