A flavorful and hearty curry featuring chickpeas, potatoes, and a blend of spices, perfect for a comforting meal.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the potatoes in salted water until tender, then drain and set aside.
Check the potatoes with a fork; they should be soft but not falling apart.
Chop the onion and tomatoes, and grate the ginger.
Use fresh ginger for a more vibrant flavor.
Heat olive oil in a saucepan and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the tomatoes and ginger to the saucepan and cook until softened.
Mash the tomatoes slightly with the spoon to release their juices.
Stir in the curry powder and cumin, cooking for an additional minute.
Toast the spices briefly to enhance their aroma.
Mix in the chickpeas, cooked potatoes, and peas, and simmer until heated through.
Add a splash of water if the mixture seems too dry.
Serve the curry hot, garnished with fresh cilantro if desired.
Pair with rice or naan for a complete meal.
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