Ingredients
2
tablespoons butter
2
cups chopped (1/2 inch) onions
1/2
teaspoon salt
2
teaspoons garam masala
2
tablespoons curry powder
2
teaspoons grated gingerroot
2
cloves garlic, chopped
1
cup chopped (1/2 inch) peeled carrots
1
cup chopped (1/2 inch) peeled potatoes
1
cup vegetable broth
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (19 oz) Progresso™ chick peas, drained, rinsed
1
cup canned light coconut milk
3
cups cooked basmati rice
2
tablespoons chopped fresh cilantro, if desired
2
tablespoons sliced scallions, if desired
6
tablespoons yogurt, if desired
Preparation
In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
Serve over rice, and top with remaining ingredients.
