Curried Shrimp, Chickpea and Potato Ragout
"This is it -- 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. We used Ethnic Gourmet's Bombay Curry Sauce here, but any curry sauce will work. Serve this dish with basmati rice...."
INGREDIENTS
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1 pound russet potatoes, peeled and cut into 1-inch cubes
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2 teaspoons vegetable oil
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1 pound medium or large shrimp, peeled and deveined
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1 can (15 ounces) chickpeas, drained and rinsed
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1 cup frozen peas
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1 jar (16 ounces) Indian curry simmer sauce of your choice
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Water
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