Potato-chickpea curry with peas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Yukon Gold potatoes, cut into 3/4-inch cubes1 1/2 lb
• Chickpeas, drained and rinsed2 15-oz cans
• Frozen green peas1 1/2 cups
• Medium yellow onion1
• Garlic cloves3
• Fresh ginger1 tbsp
• No-salt-added diced tomatoes1 14.5-oz can
• Light coconut milk1 13.5-oz can
• Low-sodium vegetable broth1 cup
• Mild curry powder2 tbsp
• Large lime1
• Avocado or canola oil1 tbsp

How dinner comes together

1. 1

   Dice the onion, mince the garlic and grate the ginger. Keep the potato pieces close to 3/4 inch so they finish on time.

2. 2

   Heat the oil in the skillet over medium. Cook the onion with a pinch of salt until translucent, 4 minutes; add the garlic, ginger and curry powder for 30 seconds.

3. 3

   Stir in the tomatoes and scrape the bottom. Add the potatoes, chickpeas, coconut milk and broth and bring to a boil.

4. 4

   Cover, reduce to a steady simmer and cook until a fork slides through the potatoes without resistance, 14–17 minutes, stirring twice.

5. 5

   Uncover, fold in the peas and simmer until bright green and the sauce thickly coats the potatoes, 3–4 minutes. Crush a few chickpeas if the sauce needs more body.

6. 6

   Finish with the lime juice. Taste and season with salt and black pepper.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large deep skillet with lid
• Wooden spoon
• Can opener