Curried Shrimp, Chickpea And Potato Ragout

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Washington Post


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

2 teaspoons vegetable oil

1 pound medium or large shrimp, peeled and deveined

1 can (15 ounces) chickpeas, drained and rinsed

1 cup frozen peas

1 jar (16 ounces) Indian curry simmer sauce of your choice


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