Chickpea Potato Curry

rrreeeeaaalllyyy easy.

I thought this was going to be a gross dinner - just using up what was in my cupboard, so maybe my expectations were low and that helped... but I must say, it was delicious, if a tad too spicy. Here it is - another winner from Simply Recipes.

OK, now... here's what I did differently (you had to know this was coming):

• halved it
• used apple juice instead of broth
• used regular canned diced tomatoes instead of fire-roasted, then added some red pepper flakes (too many, according to Ken, but I think it was awesome)
• used small regular potatoes and cut them up smaller than a baby potato quartered would be, I think
• used powdered ginger instead of fresh
• used garam masala instead of the various spices (I think you could also sub curry powder, they're very similar)
• served it with regular rice instead of jasmine
• served it with toppings (because this was going to be a yucky/boring dinner so I was trying to make it interesting): fresh mango, avocado, dried figs, peanuts, green onions, coconut.

It was so good, it tasted like take-out. Let me know what you think if you try it!

Tomato-Potato Soup

Here is a delicious soup recipe from Claire's Corner Copia cookbook. I know soup season is coming to an end, but we had a cold snap last week that warranted a warm cozy meal... this was perfect.

6 c. water
1 can whole tomatoes (28 oz.)
1 large onion, sliced
1 T. dried parsley
3 cloves garlic, minced or chopped
1/4 c. olive oil
pinch dried basil
3 large potatoes, peeled and diced (1/2"?)
1/2 c. frozen peas
4 oz. tortellini or cut pasta such as shells, fusilli, whatever you have - cooked according to pkg directions
salt to taste
1/2 tsp. black pepper

1. Bring water to boil in large soup pot. Snip the tomatoes in the can with kitchen scissors. Dump tomatoes & sauce/juice, onion, parsley, garlic, olive oil and basil into the boiling water. Cook uncovered over medium heat for 1 hour, stirring often.

2. Add potatoes and cook uncovered for 45 more minutes, stirring frequently.

3. Add peas and cook for 15 more minutes (this is the time to cook the pasta if you haven't already). Stir in pasta, salt & pepper, taste for seasoning.

Serves 3 - but probably 4 if you used tortellini :)