One of our favorite dinner recipes is this simple chickpeas and potato curry. A few basic veggies and the right spices, it’s rather easy to make in a about 20 minutes. No flavors, textures or authenticity sacrificed here!
Perfectly suited to be served with roti, naan or puris (Indian fried bread), tonight, millets had to do, and it was no less incredible! This curry tastes delicious with pretty much any bread or grain you have available.
Also a must with spiced foods, fresh cucumbers and onions tossed in lemon juice, salt and pepper. The cool refreshing salad, with warm and spicy curry is rather addictive.
1 large can chickpeas, drained and rinsed
1 large russet potato, washed and cubed
3 cloves garlic, chopped
1 onion, chopped
3 tomatoes, chopped
1 tsp cumin seeds
1 tbsp @earthbalance vegan butter (or any other vegan butter, or oil)
1 tsp paprika
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
1 tbsp dried fenugreek leaves
1 tsp coarse salt
Handful of fresh cilantro, chopped
-Dried fenugreek leaves add a great fragrance and a quintessential “home style” flavor. If you don’t have it handy, it’s absolutely ok to leave that out. Just for the future though, a totally worthwhile purchase to make your curries better. Available in all indian groceries.
– I’ve used a mix of paprika and red chilli powder to balance out the spiciness from the red chilli powder with the vibrant color from paprika. If you like really spicy food, you could use just red chilli powder and leave out the paprika all together. Like wise, if you want it mild, use all paprika.
Melt the butter over medium heat, and add cumin seeds. Once they start frying, add garlic, and onions. Sauté for 4-5 minutes until the onions soften.
Add coriander, turmeric, paprika and red chilli powders. Also add a few tablespoons of water. Mix together and let cook for a couple of minutes.
Add chopped tomatoes, garam masala, and measured salt. Mix well and cook for 6-8 minutes until the tomatoes soften, and all the masalas are well incorporated together.
Add the cubed potatoes and chickpeas followed by the fenugreek leaves. If the curry is too thick, add a few more tablespoons of water and toss everything together.
Cover and cook for 10 minutes, until the potatoes are cooked tender yet firm. Make sure you keep checking and sautéing every few minutes, and adjust with more water if necessary.
Sprinkle with fresh cilantro and you’re done!
Once it’s cooked, the longer it sits, the tastier it’ll be. Ideally cooked in the morning and eaten at dinner. The chickpeas and potatoes absorb all that flavor over time. It tastes even better the next day!