1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves
In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.
Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency.
Serve with rice.