Easy Chickpea Curry

measuring cup Servings: 4 to 6

8 ounces ripe tomatoes, hulled and coarsely chopped

One (2-inch) piece fresh ginger, coarsely chopped

4 cloves garlic, coarsely chopped

Fresh hot green chiles of choice, such as 2 Thai green chiles or ½ jalapeño pepper (optional; seeds removed, if desired)

1 cup packed fresh cilantro leaves and tender stems

1 tablespoon ground coriander

2 teaspoons ground cumin

½ teaspoon ground turmeric

½ teaspoon ground cayenne pepper

1 teaspoon fine salt, divided

1 cup plus 6 tablespoons water, divided

3 tablespoons canola or safflower oil

One (3-inch) cinnamon stick

5 whole green cardamom pods, smashed with the flat side of a chef's knife

2 bay leaves

1 medium white or yellow onion (6 ounces), cut into small dice

2 medium russet potatoes, peeled and cut into 1-inch chunks

Two (15-ounce) cans no-salt-added chickpeas, rinsed and drained (3 cups total)

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer