Chana Aloo Matar or Spicy Chickpea, Baby Potato and Pea Curry with Cilantro, Roasted Asparagus and Rice
Ingredients
- 3 cloves clopped garlic
- 2 tsp fresh ginger
- 1/2 yellow onion
- lb multicolor organic baby potatoes
- 2tsp turmeric
- tsp garam masala
- /2 tsp black mustard seeds
- red pepper
- 3 T tomato paste
- black pepper
- 1 can organic chickpeas
- 1/2 cup unsweetened plant milk
- 1/2 cup frozen peas
- Add 1lb multicolor organic baby potatoes
Preparation
Start with the first trinity diced and cook in olive oil for about 5 min on medium heat until browning
Washed and season with salt and cook 5 mins stirring constantly
Push potatoes to one side
Add all the dry spices
Cook for two minutes to “temper” or toast which brings out a more intense flavor
T tomato paste and several grinds of fresh cracked black pepper
Be sure to move the spices around constantly so as not to burn
When you can really smell the spices, it is time to add the liquids
Add 1 can organic chickpeas plus the aquafaba, 1/2 cup unsweetened plant milk and 1/2 cup frozen peas
Stir to combine and bring to a furious boil
Then simmer at medium low for 10-15 mins
When potatoes are fork tender it is ready to devour
Serve with rice, roasted veggies and cilantro of course