| 6 | lg | Baking potatoes |
| 1 | lg | Onion; peeled and chopped |
| 2 | | Cloves garlic; peeled and chopped |
| 1 | ts | Ground turmeric |
| 1 | tb | Cumin seeds |
| 2 | tb | Mild or medium curry paste (I used Thai Kitchen brand red curry paste) |
| 12 | oz | Cherry tomatoes |
| 1 | cn | (14-oz) red kidney beans; drained and rinsed |
| 1 | cn | (14-oz) chickpeas; drained and rinsed (original called for black-eyed peas; which I couldn't find in a can; so I substituted) |
| 1 | tb | Lemon juice |
| 2 | tb | Tomato paste |
| 2/3 | c | Water |
| 2 | tb | Chopped fresh mint or cilantro (optional) |
| | Salt; pepper plain yogurt to serve (optional) |
