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Potato and Chickpea Curry

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Cook onion and garlic in oil for 4 minutes then add spices and stir for 3 minutes.
  2. Stir in tomato paste and apple juice then add potatoes, sugar, bay leaf and lemon juice then simmer uncovered for 30 minutes stirring from time to time.
  3. Discard bay leaf then season with hot pepper sauce to taste.
  4. Serve over brown rice.

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