Saucy Curry Potatoes and Chickpeas
Ingredients
- 1 tsp olive oil
- 3 large yellow potatoes cut in chunks
- 1 can chickpeas rinsed and drained
- 3 cloves garlic minced
- 1/2 red onion diced
- 2 inch nub ginger minced
- 3 compari tomatoes diced
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 cups water
- Black pepper to taste
- 1/2 tsp crushed red pepper optional
- 3 tbsp cilantro
Preparation
In a deep non-stick pan heat 1 tsp olive oil over medium heat
Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin browning
Move potatoes to the side and add onions, garlic and ginger to the pan and cook for 5 minutes before stirring into the potatoes
Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant
Make some space in the pan and add the mustard seeds and cumin seeds and cook for 2 minutes before stirring into the aromatic potatoes
Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and mix into the potatoes
Add tomatoes and cook for 2-3 minutes until tomatoes release their juices
Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork tender and curry gravy has thickened
Lastly add cilantro, black pepper and crushed red pepper if using
Serving suggestions
Serve with rice and minted cucumber yogurt salad
