Punjabi Potato & Chick-Pea Curry

How hot do you like it? This vegan curry recipe allows you to control the heat by adding as much or as little hot sauce as you please.

Ingredients:

• 2 tbsp. olive oil
• 6 cloves garlic, minced
• 1 large onion, diced
• 1 tsp. turmeric
• 1 tsp. coriander
• 1 tsp. cumin
• 2 tbsp. tomato paste
• 4 cups apple juice
• 2 large potatoes, diced (unpeeled)
• 1 can chick-peas, drained
• 1 bay leaf
• 1 tbsp. lemon juice
• hot pepper sauce

Steps/Methods:

1. In large skillet, heat oil over medium-high heat.
2. Cook garlic and onion until softened.
3. Add seasonings and cook, stirring, for 2 minutes.
4. Stir in tomato paste; pour in apple juice.
5. Add potatoes, chick-peas, bay leaf, and lemon juice.
6. Bring to a boil. Reduce heat and simmer, uncovered, for 25-30 minutes, stirring occasionally, until potatoes are tender and mixture has thickened.
7. Discard bay leaf.
8. Add hot pepper sauce to taste.