Chickepea and Potato Curry
This chickpea curry is perfect for a cold wintry night. It's filling and satisfying. I served it with a cauliflower mash and it was love at first bite.
It is NOT spicy but super flavourful.
And it was FANTASTIC as leftovers the next day for lunch.
I don't recommend making too many substitutions, but if you don't have garam masal you can use a mild curry powder.
INGREDIENTS:
2 tbsp olive oil
1 large onion, peeled and chopped finely
2 cm piece of fresh ginger, peeled and grated
10 new potatoes, cut into halves (or quarters if large)
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
1/2-1 tsp chilli powder
1 tsp ground turmeric
1-28oz diced tomatoes
1-28oz of chickpeas, drained
2 tbsp mango, pear, or apple chutney ( I used Pear, Apple and Ginger Chutney)
1 cup of vegetable stock
1/2 tsp salt and freshly ground black pepper
2 tsp garam masala
Handful of fresh spinach
DIRECTIONS:
1. Heat the oil in a saucepan or enamel cast iron pan over medium heat. Add the chopped onion and let it sweat for about 5 minutes until they are soft and translucent.
2. Add the ginger and cook for 2 minutes.
3. Add the potatoes.
4. Combine the cumin, coriander, cinnamon, chili powder, and turmeric in a small bowl. Sprinkle over the potatoes and mix. Cook for 1 minute.
5. Add the tomatoes, chickpeas, chutney, stock, and garam masala. Season with salt and pepper. Stir together and place the lid on the pan. Cook for 35-45 minutes until the potatoes are cooked through.
6. Add the spinach and stir until wilted. Serve on it's own or on top of rice or cauliflower mash.
Prep time: 10 minutes
Cook time: 45 minutes
Yeild: 4 Servings
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