1. Cook potatoes in salted water until tender yet firm. Drain and set aside. 2. Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside. 3. In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning. 4. Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often. 5. Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
