Chickpea Curry

2 Tbsp canola oil
1 1/2 cups thin yellow onion wedges
3 cloves garlic, pressed
3 Tbsp peeled, grated ginger
3/4 tsp cumin seeds
2 cups (12 oz) fresh or canned diced tomatoes with their juice
2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
kosher salt
2 cups (10 oz) cubed Yukon gold potatoes
5 cups (35 oz) cooked, drained chickpeas
1/4 cup chopped fresh cilantro
2 Tbsp lime juice

1. Heat a large saucepan over medium-high heat and add the oil. When the oil is hot, add the onion, garlic, and ginger, and saute until the garlic starts to brown, 1-2 minutes.
2. Add the cumin seeds, tomatoes, garam masala, tumeric, coriander, and 2 cups of water, season with 1 tsp salt, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes.
3. Add the potatoes and chickpeas, and continue to simmer until the potatoes are tender, 15-20 minutes longer.
4. Season to taste with salt and mix in the cilantro and lime juice. Transfer to a warmed serving bowl and serve right away. Pass the rice and raita at the table.

Note from cookbook: "This vegetarian curry is awesome after it sits for a day and the chickpeas have time to absorb the flavor of the spices. Spoon it over hot, steam basmati rice so you can fully appreciate the flavors in the sauce. If you like a bit of heat, add some minced serrano chile. Serve with spoonfuls of raita for a cooling contrast."

Source: Family Meals: Creating Traditions in the Kitchen

Try #1 - March 14, 2011
This was good, not great. To me it wasn't really a stand-out curry, but it was easy to make, and a good vegetarian option. I did make it a day ahead of time, and reheated it in the oven. We served it with raita, over white basmati rice. I think this would have been better with the addition of naan.