Tandoori Chickpeas and Curry Potatoes with Cashew Raita
Ingredients
Curry potatoes
- 4 russet potatoes
- olive oil, for coating
- curry powder, to taste
- salt, to taste
Cashew raita
- 1/2 cup raw cashews
- pinch of salt
- 1/4 teaspoon ground cumin
- 1 small garlic clove
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/3 cup water, plus more as needed
- 1/2 cup grated cucumber
- 1 tablespoon fresh mint
Tandoori chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- olive oil, for tossing
- tandoori masala seasoning, to taste
- salt, to taste
Preparation
Curry potatoes
Cut the russet potatoes into 1/2-inch slices
Coat the potato slices in olive oil, curry powder, and salt to taste
Roast at 375°F until golden
Cashew raita
Soak the raw cashews in boiling water for at least 2 hours
Drain the cashews and blend with a pinch of salt, 1/4 teaspoon ground cumin, 1 small garlic clove (minced), 1 tablespoon lime juice, 1 tablespoon lemon juice, and 1/3 cup water on high speed
Add more water as needed to achieve desired consistency
Mix in the grated cucumber (excess water squeezed out) and chopped fresh mint
Add salt to taste
Refrigerate overnight if possible
Tandoori chickpeas
Toss the drained and rinsed chickpeas with olive oil, tandoori masala seasoning, and salt to taste
Roast at 400°F until crispy, about 20 minutes
Tips
Substitute tandoori masala with a blend of smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, and turmeric
