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1 large or 2 medium potatoes, diced
1/2 cucumber, diced
1 tomato, diced
1 medium onion, diced
1 fresh jalapeno pepper, minced
1/4 inch ginger root, peeled and minced
juice of 1 lime
1 can chick peas (garbanzo beans), drained
1 tsp curry powder
1/2 cup plain yogurt
4 cups cooked rice
salt and pepper to taste
Boil potatoes until done, about 10 minutes. Meanwhile, combine cucumber, tomato, onion, lime juice, jalapeno, and ginger, together with a pinch of salt. (For a less spicy dish, core and seed jalapeno, or leave it out altogether.) Drain potatoes and cool under running water. Combine all ingredients.
1/2 cucumber, diced
1 tomato, diced
1 medium onion, diced
1 fresh jalapeno pepper, minced
1/4 inch ginger root, peeled and minced
juice of 1 lime
1 can chick peas (garbanzo beans), drained
1 tsp curry powder
1/2 cup plain yogurt
4 cups cooked rice
salt and pepper to taste
Boil potatoes until done, about 10 minutes. Meanwhile, combine cucumber, tomato, onion, lime juice, jalapeno, and ginger, together with a pinch of salt. (For a less spicy dish, core and seed jalapeno, or leave it out altogether.) Drain potatoes and cool under running water. Combine all ingredients.
