Curried Chick Pea and Potato Stew

Ingredients
1 yellow onion, slightly chopped
2 tablespoons chopped ginger
4 cloves garlic, chopped
1 small red or green jalapeno chile pepper, seeded and chopped
1 1/2 tablespoons curry powder
salt
4 tablespoons corn or peanut oil
2 large boiling potatoes, peeled and cut into small cubes
1/2 pound okra, fresh or frozen, trimmed and thickly sliced, optional
1 1/2 cups chicken or vegetable stock
1 can (14 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed
steamed rice for serving

Directions
1. Prepare the curry base - In a blender, combine 1 tablespoon
water with the onion, ginger, garlic, and chile and process
until a paste forms. In a small bowl, stir together the curry
powder and 1/2 teaspoon salt.

2. Saute the vegetables - Heat a large frying pan over high heat
until very hot and add 2 tablespoons of the oil. Add the
potatoes and saute until lightly browned, about 5 minutes.
Season with 1/4 teaspoon salt and, using a slotted spoon,
transfer to a bowl. Return the pan to high heat and add 1
tablespoon of the oil. Add the okra, if using, and saute until
slightly crisp, about 5 minutes. Using the slotted spoon,
transfer the okra to the bowl with the potatoes.

3. Cook the stew - Return the pan to medium-high heat and add
the remaining 1 tablespoon oil. Add the onion-garlic paste and
fry until fragrant, about 2 minutes. Stir in the curry powder
and stock, mix well, and bring to a boil. Return the vegetables
to the pan and add the chickpeas. Reduce the heat to low and
cook, uncovered, until the potatoes are tender, 15 to 20
minutes.

Taste and adjust the seasoning with salt.
Serve with rice.