Chickpea & Potato Curry
"I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas..."
INGREDIENTS
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1 tablespoon canola oil
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1 medium onion, chopped
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2 garlic cloves, minced
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2 teaspoons minced fresh gingerroot
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2 teaspoons ground coriander
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1 teaspoon garam masala
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/4 teaspoon ground turmeric
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1 can (15 ounces) crushed tomatoes
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2 cans (15 ounces each) chickpeas, rinsed and drained
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1 large baking potato, peeled and cut into 3/4-inch cubes
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2-1/2 cups vegetable stock
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1 tablespoon lime juice
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Chopped fresh cilantro
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Hot cooked rice
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Sliced red onion, optional
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Lime wedges, optional
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