Some nights call for curry and tonight was one of those nights. This recipe is super easy and not at all complicated. It's one that you can put on the stove pretty quickly and do other things as it cooks--a necessary trait for parents! It's also great for people who aren't too confident in their cooking abilities because it really is simple!
I like to make a big batch of rice or quinoa and store it in the fridge for the week. This curry can easily be prepared ahead of time or right before serving, so you can just pour it over leftover rice and have a pretty delicious meal without requiring a ton of time. 
Ingredients:
½ medium onion, diced
3 medium potatoes, peeled and chopped into small, bite-sized pieces
1 can petite diced tomatoes
1 can chickpeas (aka garbanzo beans), drained and rinsed well
1 can light coconut milk
1 t oil
1 t minced garlic
1 1/2 t curry
1/8 t cayenne
1/2 t ginger
1/2 t cumin
1/2 t salt
3 medium potatoes, peeled and chopped into small, bite-sized pieces
1 can petite diced tomatoes
1 can chickpeas (aka garbanzo beans), drained and rinsed well
1 can light coconut milk
1 t oil
1 t minced garlic
1 1/2 t curry
1/8 t cayenne
1/2 t ginger
1/2 t cumin
1/2 t salt
Method:
1. Saute the diced onion and minced garlic in the oil in a large saucepan over medium heat.
2. As the onion is cooking, peel and chop your potatoes.
3. Once the onion is translucent, add remaining ingredients. Mix well.
4. Lower heat and cover. Stir occasionally. Cook until potatoes are fork-tender.
5. Once potatoes are done, remove cover and continue to simmer for about 10 minutes until it thickens. Serve over rice or quinoa.
5. Once potatoes are done, remove cover and continue to simmer for about 10 minutes until it thickens. Serve over rice or quinoa.
Notes:
- You can substitute the potatoes for your favorite veggies and serve over baked potatoes instead!
- If you want to speed up the process, boil the potatoes in a separate pot of water for a few minutes, then drain well and add to the pan with the rest of the ingredients.
