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