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We live in Houston, TX so are lucky enough to live in a big city with an ample supply of Indian and Pakistani restaurants.  Lately, some of our favorites have been getting pricier and, in one notable case – much to our chagrin, have been lowering their standards of deliciousness.

I've always enjoyed making simple meals like aloo gobi (Adam has long been addicted to this dish), lentil anything, naan and impromptu curries.  But the entrance of the ginormous 660 Curries cookbook has been a welcome one – bringing with it a cumin-scented waft of hope to qualm even more soundly the Indian food cravings within.

Even more exciting than the sheer numbers of unique recipes is the high percentage of vegetarian options.  There are over 150 pages of legume-based curries alone.  Heaven much?  Yes, heaven.

I didn't have quite everything I needed for the chickpea, potato and tomato curry we were starving for, so I used a ginger chickpea recipe from the book and tweaked it a bit until we got this simple and completely unimpressive looking curry below. 

Pair it with with Adam's homemade tortillas (made extra-thick to give a nice chewy roti texture to sop up the goodness) and you've got a good thing goin':