This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets’ delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Naan bread and basmati rice

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Chickpea and Potato Curry

Ingredients

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  • 2 tablespoons butter
  • 1 medium onion, grated
  • 1 teaspoon minced fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can chickpeas, drained
  • 3/4 pound red or Yukon Gold potatoes, diced in 1/2-inch pieces
  • 2 cups water
  • Salt

Directions

Heat a medium saucepan over medium-high heat.
Melt butter.
Add onion, ginger and spices.
Stir frequently for 3-4 minutes, or until lightly browned and spices are fragrant.
Add remaining ingredients.
Season with salt.
Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are almost tender.
Increase heat slightly until potatoes are tender and sauce has thickened, about 5-10 minutes longer.
Adjust seasoning to taste.
Serve hot over steamed basmati rice or with naan bread.

Recipe from Central Market Mill Creek - Culinary Resource Center
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