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Chickpea & Potato Curry
Ingredients
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 3 tablespoons grapeseed oil or canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • ¾ cup water, divided
  • 1 (15 ounce) can low-sodium chickpeas, rinsed
  • 1 cup frozen peas
  • ½ teaspoon garam masala (see Tip)
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