Author Notes: I recently read here on food52 that Bill Clinton is a vegan! Although I am not a strict vegan like President Clinton, I generally like to eat lower on the food chain. I usually just throw things together when I make a quick curry, but this time around I wrote it down. The ingredients are largely taken from the label from a jar of Patak’s mild curry paste, except fresh!
Will update… —Sadassa_Ulna
Serves: a village
Ingredients
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1
small onion, diced
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2
tablespoons canola oil
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1-1/2
tablespoons minced garlic
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1-1/2
tablespoons minced ginger
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2
cups diced tomatoes
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1
tablespoon cumin, plus more possibly
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1
teaspoon salt, plus more possibly
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3
pods cardamom
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1
teaspoon paprika
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1
teaspoon tamarind, plus more possibly
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2
carrots
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1
teaspoon lemon juice, plus more possibly
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2
cups cooked chickpeas
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2
small potatoes
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1
cup frozen edamame
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3
tablespoons chopped cilantro, loosely packed, plus more possibly
Directions
- Heat a small stockpot over medium heat. Add oil and onions and cook 10 minutes.
- One by one prep ingredients and add to pot. Keep going and stop after adding chickpeas.
- Reduce heat to low, cover, and cook for 30 minutes. Add potatoes and cook another 20 minutes. Add edamame and cook another 5-10 minutes. Add cilantro. Taste and adjust seasonings. Serve with basmati rice.