Potato and Chickpea Curry

It's been awhile since I made any sort of Indian cuisine. I was inspired while eating Tasty Bite's Bombay Potatoes. It's a pretty simple, vegetarian, and delicious entreé that can be customized in a number of ways. To the vegetables, you could add cauliflower, peas, or fresh diced tomatoes—whatever your heart desires, really.

Ingredients

Spices:
2¼ teaspoons garam masala
1½ teaspoons ground cumin
1¼ teaspoons ground coriander
1 teaspoon ground tumeric
½ teaspoon ground cinnamon
½ teaspoon mustard seeds
Pinch cayenne pepper

Olive oil
½ large sweet onion, minced
2 tablespoons crushed garlic
1 tablespoon grated fresh ginger
1–15oz. can low-sodium chickpeas, drained and rinsed
3 medium red or Yukon Gold potatoes, cubed
1—8oz. can low-sodium tomato sauce
1-2 tablespoons low-sodium tomato paste
1 cup water
Pinch salt
1 tablespoon butter, to finish the sauce
Cooked brown basmati rice
Plain, nonfat Greek yogurt

Combine the spices in a small bowl.

In a large frying pan, heat some olive oil until shimmering. Add spices and saute until fragrant—about 10 seconds. Stir in the onions and potatoes, cook for about 10 minutes. Stir in the garlic, ginger, tomato paste, tomato sauce, chickpeas, and water. Bring to a boil, cover, and simmer on medium-low for about 10 minutes, or until the potatoes are tender. Stir in the butter to finish. Serve with basmati rice, a generous spoonful of yogurt, a squeeze of lime juice, and perhaps chopped cilantro.