Creamy, spicy, and oh-so-comforting, this potato and chickpea curry is everything you want in a bowl. Tender potatoes soak up a fragrant blend of spices while coconut cream brings a luscious, velvety finish. Scoop it up with warm naan, and pile it over fluffy rice with a dollop of coconut yoghurt.
You will need
Serves 8
- 2 large potatoes, chopped roughly and cooked in boiling water until soft but not falling apart
- 60ml mustard oil or vegetable oil
- 1 onion, minced
- 5 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chilli (or paprika)
- 2 cans chickpeas without the liquid
- 2 tomatoes pureed (or ½ tin tomatoes mashed)
- 1 can coconut cream
- 1 teaspoon salt
- 100ml water
- Coriander, for garnish
To serve:
- Rice or naan
- Coconut yoghurt
- Lime pickle
Recipe: Simon Toohey
Directions
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Step 1
Place the oil into a pan over medium heat. Once the pan is hot, add the minced onion, garlic and ginger and cook until dark and sweet (add a little water if the mixture is sticking too much or starting to burn. Also lower the heat a little to stop this from happening). Take your time with this part, it is the foundation of your great curry.
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Step 2
Add the dry spice and cook for 1 minute.
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Step 3
Once the mixture is dark add the tomato puree and cook down until the rawness has been cooked out. About 5 minutes.
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Step 4
Add the coconut cream, chickpeas, potatoes, salt and water then turn to medium-low and cook for an extra 10-15 minutes.
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Step 5
Serve with cooked rice or naan, coconut yoghurt and lime pickle.
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Recipe: Simon Toohey
