Ingredients
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green chiles to a 14.5 ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (about 12 ounces), cut in bite sized pieces
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper
Method
1. In a large pot, combine all the ingredients. Stir to mix and nestle the potatoes into the liquid.
2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice or with Naan bread.
