This little vegetarian dish is tasty and filling. I love it as a main dish to eat with pooris, naans or just plain white rice and a nice crisp salad. I had a few leftover baked potatoes and it worked great in this dish since you have to pre-cook the potatoes. The potatoes are the base but you can feel free to add anything else to it. I added a can of chickpeas and one lonely zucchini I had sitting in my fridge. You can add green peas, cauliflower, bell peppers, green beans, whatever you happen to have handy in your crisper drawer….
Here’s the recipe:
Potato and Chickpea Curry
4 potatoes, cooked and cubed into bite sized pieces
14 ounce can of garbanzo beans (chickpeas)
1 small zucchini (or some other veggie)
1/2 onion, chopped
1 green chili, chopped
2 garlic cloves, minced
1 inch piece of ginger, minced
1 tsp paprika
1 tsp turmeric
1/2 tsp cumin seeds
1 tbsp corinander powder
1/2 cup yogurt
1 tsp salt (or adjusted to taste)
4 tbsp oil
2 tsp chickpea flour or besan (or all-purpose flour)
2 tbsp chopped cilantro
1 1/2 cups of water
In a small bowl mix yogurt with turmeric, paprika, coriander, ginger and chili. Set aside.
Heat oil in a large pan. Add onion, cumin seeds and salt. When cumin seeds are crackling add the garlic and stir fry a few seconds. Add the chick pea flour and stir for a few minutes. (This will help the yogurt from separating out. If you don’t have chickpea flour you can use regular flour) Add the yogurt and spice mixture. Keep stirring until the mixture thickens a little (about 2 minutes). Add the potatoes, garbanzo beans and zucchini and mix well. Add one cup of water and the cilantro. Cover and simmer for about 6-8 minutes. Uncover and check for seasoning, if additional salt or water is needed then add it now and let it simmer another minute or so. Serve with any flat bread or white rice.