| POTATO CHICKPEA CURRY |
- 2 large baking potatos, peeled and diced
- 1 pound chickpeas (canned saves a lot of work)
- 1 large onion, diced
- 1 - 2 TBSP hot curry
- 1 - 2 TBSP garam masala
- salt
- 2 TBSP Ultra Lite Peanut Butter
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| Place the diced onions in a large saucepan with a few TBSP water and saute them until
they are transliucent. Add a few drops of sesame oil and 1 TBSP curry powder. Stir for
a minute and add diced potatos. Stir and cover. Cook until potatos are tender. Add
chickpeas and 1 TBSP garam masala. Stir and cook 1 minute more. Taste and add salt and
more curry powder and garam masala until you like it. Add ultra Lite PB for a thicker
curry with a hint of peanut flavor. Serve over a generous bed of shredded lettuce or rice.
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