Monday, December 19, 2016

Potatoes & chickpeas with sun-dried mango

December 4, 2016

We had a big hunk of pumpkin leftover from our veggie box and Cindy decided that a big batch of pumpkin flatbreads was the way to go. To accompany it we turned to Mridula Baljekar's Indian Vegetarian Cookbook for ideas, settling on this potato and chickpea curry with sun-dried mango.

There's not too much work involved - you pre-boil the spuds, but otherwise everything just goes in one big pot. We had some sun-dried mango powder (amchoor) on hand from ages ago. I'd really recommend tracking it down for this dish, it really adds something interesting. Otherwise this is a pretty straight-up curry - it probably needs another dish on the side to round out the full meal (we chose a side of spiced coconut spinach). It's good though - a great addition to our weeknight roster (although with the pumpkin bread as well, this was definitely a weekend job).

Potato & chickpea curry
(slightly adapted from Mridula Baljekar's The Low-Frat Indian Vegetarian Cookbook)

2 large potatoes
3 tablespoons sunflower oil
1 tablespoon minced ginger
2 green chillis
6 cloves garlic
1 onion
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
400mL can crushed tomatoes
400g can chickpeas, drained
2/3 cup warm water
1 teaspoon mango powder/amchoor
1/2 teaspoon garam masala

Scrub the potatoes, and chop them into 2cm cubes. Place them in a saucepan, cover them with water, and boil until just tender, about 10 minutes.

Heat the oil in a big saucepan and throw in the ginger, chillies and garlic, stir-frying for 30 seconds or so.

Add in the onion and salt and keep stir-frying, until the onion just starts to brown.

Add the cumin, coriander, turmeric and chilli powder and stir-fry for a jiffy, before tipping in the can of tomatoes. Cook for a few more minutes and then add the chickpeas, potatoes and water.

Cover the saucepan and simmer for 10 minutes. 

Whisk the sun-dried mango powder with a couple of tablespoons of water and stir it through the curry mixture.

Kill the heat and stir through the garam masala.

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