Welcome to Anita Latacurionmapeeta's Neighborhood Kitchen! Anita lives on Jose's block and boy, do they both love to cook! This is a response video to Bowlingballout's En La Cocina Con Jose: Jalepeño Chocolate Chip Corn Muffins.http://www.youtube.com/watch?v=Ag4qqu...http://www.youtube.com/bowlingballoutThis recipe comes straight from Anita's kitchen to yours:Quick Curry Pockets (Vegetarian)2 small cans chick peas/garbanzos or 1 large can1 small can chopped or diced tomatoes5-7 peeled & cubed potatoes3-4 TBS oil1 medium onion3 cloves garlic2 healthy TBS curry powder2 TBS corn starchpita pocketsfresh baby spinach leavesPeel & chop potatoes and cook until almost done. Drain and set aside. Pour about 4-5 TBS of oil into pan and heat. Add chopped onion and garlic. When sauted, add 2 TBS curry powder and stir. Add chick peas, tomatoes and potatoes. Add about 1 cup water, cover and let simmer. REMEMBER! Always stirring, never not! Ok, you only have to stir once in a while. When potatoes are soft--it's done! You may have to add more water depending on how much the potatoes still have to cook. Add corn starch (little by little) until thickened and serve immediately! Serve in pita pockets stuffed with fresh spinach leaves. Enjoy! This recipe makes A LOT of curry. It's a great leftover meal that can also be eaten at room temp--but you may prefer to reheat it. Don't reheat too much or it will be dry.