POTATO & CHICKPEA CURRY
By Director – Josh Ball · · 3 min read
POTATO & CHICKPEA CURRY
Don’t underestimate potatoes and chickpeas. They are the keys to unlocking affordable, easy, and flavour-packed dishes that could even turn the most devoted carnivores into veggie lovers. We see you rolling your eyes, but if you don’t believe us, just try @simon.toohey Potato and Chickpea Curry. It’s rich, fragrant, and addictive, thanks to its Indian-inspired blend of spices!Get farm-fresh potatoes that you need to make this recipe (and other perfectly imperfect fruits and veggies) in our Farmers Pick Box! Plus, get all the essential pantry items you need in our Farmers Pick Pantry, now with 60+ new items!
Ingredients
- 40 ml Mustard oil or vegetable oil
- 2 Black cardamom (optional)
- 2 Indian bay (optional)
- Small cinnamon stick
- 1 Tablespoon minced garlic
- 1 Tablespoons minced ginger
- 1 Onion minced
- 1 tsp Roasted and ground cumin seeds and coriander seeds
- 1/2 tsp Turmeric
- 1 tsp Kashmiri chilli powder or paprika
- 2 tins Chickpeas with liquid or 1/2 a cup dried, soaked and boiled until tender
- 3 Medium potatoes cooked in turmeric water and salt
- 3 Tablespoons yoghurt (plant based in this case)
Instructions
- Preheat the oil over medium heat. Toss in the Indian bay leaves, cardamom, and cinnamon sticks. Fry until fragrant, but not burnt.
- Add minced garlic, ginger, and onion to the pan. Stir together and cook until aromatic.
- Add cumin and coriander seeds, mixing them with the other ingredients.
- Stir in Kashmiri chilli or paprika, depending on how spicy you want the dish.
- Pour in your chickpeas and potatoes, along with ½ cup of liquid.
- Bring to a boil and simmer until the potatoes and chickpeas are soft.
- Serve with dollops of yoghurt!
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