Chickpea and Potato Curry


In honor of “meatless Mondays” I thought I would post our latest vegetarian dish. I’ve made this a few times already, once for dinner with my family, and another time just for me to have around the house for my lunch while the kids are at school. The first time I made it I added chicken, and it was delicious. It was also super spicy. Matthew and Lindsay ate it, but they needed to keep having their drinks refilled.

“It’s good, Mom,” Matthew assured me, “But it’s spicy. Can I have more apple juice?”

A few times Lindsay was waving at her tongue with her mouth open.

Mike and I had tried to downplay the heat of the dish to encourage the kiddos to finish their dinner, but even my nose started to run. So we rewarded everyone with ice cream after. 😉

One of the changes I made from the original recipe was just to decrease the amount of certain spices. I also use fire roasted tomatoes because I love their flavor. Finally, the recipe I found online said that the sauce would thicken up after cooking for a while, but ours never did. The next go-around I added flour and that definitely turned a runny sauce into a heartier one. If you need gluten free just omit the flour.

Don’t skip on the green onions and parsley. It really does add to the dish. It’s nice to have that bit of peppery crunch so you’re not just experiencing soft textures.

Ingredients

  • 3 tbsp canola or olive oil
Flavor Base
  • 1 large yellow onion, diced (any kind will do)
  • 2 large minced garlic cloves (I use pre-minced garlic that I buy in the produce section that’s changed my life.  1/2 tsp=1 clove so you can use a teaspoon here and be good to go.)
  • 2 tbsp curry powder
  • 1 tsp All Spice powder
  • 1 tsp nutmeg powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground thyme
  • 1 tsp cumin powder
  • 3/4 tsp cayenne pepper
  • 1/2 tsp freshly ground pepper
Curry
  • 1 1/2 cups potatoes , cut into cubes
  •  2 x 14oz cans chickpeas rinsed and drained
  • 14 oz can diced fire roasted tomatoes
  • 2 cups vegetable or chicken broth/stock
  • 2 scallion/shallot stems, sliced (green & white part)
  • 2 tbsp fresh parsley, finely chopped (plus more for garnish)
  • Salt to taste

Rice of choice

Directions

  • Heat oil in a large pot or very deep skillet over medium high heat.
  • Add the Flavor Base ingredients and cook for 3 minutes until the onion is translucent.
  • Add the potatoes and the flour and cook for an additional 3 minutes. You might need a little more oil at this point drizzled around the pan. You want the flour cooked well before adding the liquid in the next step.
  • Add the chickpeas, tomatoes and broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are fork tender and the sauce has thickened. (This is the time you want to start your rice.)
  • Add salt to taste, although you’re probably going to need more than you realize. I’m normally not a salt adder-inner and I added some to the pot and again to my bowl. Stir through green onions and parsley.
  • Serve with rice (my favorite is Jasmine) that’s also been sprinkled with parsley and green onions.
Recipe slightly adapted from Recipe Tin Eats
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