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Ingredients

• 3 1/2 cups plain yogurt or 2 cups plain Greek yogurt
• 1 small English (hothouse) cucumber
• 1 garlic clove, pressed
• 1 Tbs. finely chopped fresh mint
• 1 Tbs. finely chopped fresh cilantro
• 1/2 tsp. kosher salt
• 1/8 tsp. ground cumin
• 1/2 tsp. cayenne pepper (optional)
  
  

• 2 Tbs. canola oil
• 1 1/2 cups thin yellow onion wedges
• 3 garlic cloves, pressed
• 3 Tbs. peeled, grated ginger
• 3/4 tsp. cumin seeds
• 2 cups fresh or canned diced tomatoes, with juices
• 2 tsp. garam masala
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1 tsp. kosher salt, plus more, to taste
• 2 cups cubed Yukon Gold potatoes
• 5 cups cooked, drained chickpeas
• 1/4 cup chopped fresh cilantro
• 2 Tbs. fresh lime juice
• Steamed basmati rice for serving

Description

This Vegetarian Curry Is Awesome After It Sits For A Day And The Chickpeas Have Time To Absorb The Flavor Of The Spices. You Might Want To Make It A Day Ahead Of Time For Just That Reason. Spoon This Vegetarian Curry Over Hot, Steamed Basmati Rice So You

Williams-Sonoma