5 sm. potatoes (peeled, cut into small cubes)
1 1/2 c. onion (minced fine)
1 T. olive or canola oil
2 c. tomatoes (canned, diced)
2 c. grape tomatoes (chopped)
1 2-inch piece fresh ginger (peeled)
1 T. soy margarine
2 T. curry powder
1 1/2 t. cumin
2 15-oz. cans chickpeas (drained, rinsed)
2 c. peas (petite, frozen)
to taste salt
Cook potatoes in salted water until tender, yet firm. Drain; set aside.
Saute onion in oil until clear.
Transfer to a food processor along with tomatoes and ginger; blend until smooth; set aside.
In large saucepan melt margarine; add curry powder and cumin; saute 4 to 5 min. over med. heat; stir often to avoid burning.
Add tomato mixture; cook 5 to 6 minutes; stir often.
Add chickpeas, potatoes, and frozen peas; cook 5 to 10 minutes; salt to taste.
Serve hot over cooked brown basmati rice.
Yield: Sixteen 1/2-cup servings.
Per serving: calories: 175; fat: 3 grams; saturated fat: 1 gram; sodium: 42 milligrams; carbohydrates: 31 grams; dietary fiber: 7 grams; protein: 7 grams.
Note: We love the intense flavors and taste of Indian food, especially all the unusual seasonings and ingredients. This recipe is good as a side dish to any Indian meal or as the main course served over rice. Try adding different vegetables such as carrots, green beans, lima beans, etc. This sauce has such a wonderful flavor that your kids won’t even notice they’re eating vegetables.
The Micheff Sisters