1. In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne. 2. Stir to mix and nestle the potatoes into the liquid. 3. Set the pot, uncovered, over medium heat. 4. Simmer vigorously for about 35 minutes, or until the potatoes are tender. 5. Serve the curry in bowls with Indian naan bread or over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
