This is one of my go-to dishes and is definitely in my rotation list. Sometimes I leave the potatoes out, if I don’t have any cooked ones on hand and I am in a hurry. I make it quite spicy for me. Adjust the amount of cayenne to suit your taste buds. Enjoy!
Serves 2-3 as a main course
Prep time: 10 minutes Cook Time: 15 minutes (need cooked potatoes)
1 small onion, diced
1-2 large cloves of garlic, minced
1 ¼ -1 ½ cups cooked yellow potatoes, ¾” diced, peel on (optional); approx. 2 medium-sized potatoes
1 15 oz. can of garbanzo beans, no-salt-added, BPA-free liner, drained & rinsed
1 cup frozen peas, thawed
4 cocktail tomatoes, quartered
1 tsp. Indian Curry Seasonings (Frontier brand)*
1 tsp. cumin
¼ tsp. garam masala
1/8 tsp. cayenne pepper (or less, if you do not like it too spicy)
2 Tbsp. balsamic vinegar
½ cup fresh parsley, chopped
- Heat large sauté pan on medium-high heat.
- Add onions and dry sauté for 3-4 minutes until onions start to brown slightly. Add a little water, if they are starting to stick.
- Add garlic and sauté for another minute or 2. Adding a little amount of water, when necessary.
- Stir in all the spices and mix thoroughly.
- Add tomatoes and cook for about a minute.
- Add potatoes; make sure they are well incorporated. Cook for another minute.
- Add peas, beans and balsamic vinegar.
- Mix well and let cook on medium heat for about 5-7 minutes, adding a little water, if necessary.
- Fold in parsley during the last minute of cooking. Serve and enjoy!
Indian Curry Seasoning from Frontier is readily available at my local grocery store. It is a blend of turmeric, coriander, cumin, lemon peel black pepper, lemon peel, cardamom, cinnamon garlic and cayenne. If you can’t find it, I would recommend using ½ tsp. turmeric, ½ tsp. coriander, dash of cardamom (if you have it, optional), dash of cinnamon and dash of black pepper.