Simmer Sauce Recipes

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Wednesday, August 2, 2006

Curried Shrimp, Chickpea and Potato Ragout

6 servings

This is it for me -- the reason to buy a simmer sauce. This dish takes 25 minutes to make, and it's delicious. It can be a family supper or easily be a main dish at a large buffet. It's also a perfect pantry mainstay: Almost every ingredient can be bought ahead and stored for weeks, some for months. Add a few potatoes, and you've got dinner.

I used Ethnic Gourmet's Bombay Curry Sauce here, but any curry sauce will work. Serve this dish with basmati rice.

1 pound russet potatoes, peeled and cut into 1-inch cubes

About 2 teaspoons vegetable oil

1 pound medium or large shrimp, peeled and deveined

One 15-ounce can chickpeas, drained and rinsed

1 cup frozen peas

One 16-ounce jar Indian curry simmer sauce of your choice

Water

In a small pot of lightly salted water over medium-high heat, add the potato. Bring to a boil and cook until just tender, about 15 minutes. Drain and set aside.


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