This is a standby meal for us when it looks like the cupboards are bare but for a couple of handfuls of new potatoes rolling about in the salad drawer and some fresh herbs.
We had this last week on our return from a sunny day at The Yorkshire Sculpture Park, hence the quick tray photo by the window as the sun went down. It’s good with mango chutney and a crunchy side like ‘instant pickled cucumber’ made with thinly sliced cukes, sugar, salt, chopped mint and white balsamic vinegar.
I’m posting this so that next time we want a quick curry I can make it myself without pestering Ed to ask what he did. He is very much a make-it-up-as-you-go-along type of cook…sometimes this necessitates me hovering behind him with a bottle of beer saying ‘Now what are you doing?’ and ‘What are you putting in next’.
I’m annoying like that.
Ed has created a repertoire of meals that have snappy names like ‘that thing with chorizo and potatoes, or ‘the spicy soup with the beans in’ so I am trying to record them when I can for future mental-blanks at dinner time.
Oh, would you look at that, this one’s vegetarian too.
Ed’s Chickpea & Potato Curry
- A little sunflower oil
- 1 large onion – finely chopped
- 2 cloves of garlic – sliced
- 1 tsp fresh or bottled ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground garam masala
- 1 tsp ground turmeric
- black pepper
- 2 red chillies – sliced and deseeded
- 1 tin chick peas – rinsed and drained
- around a cereal bowl full of peeled sliced new potatoes
- 1 tin plum tomatoes
- 1 stock cube dissolved in 500ml of hot water
- roughly chopped fresh coriander
Heat the sunflower oil, add the chopped onions, cook gently to soften then add the garlic
Add the spices: ginger, cumin, coriander, garam masala and some freshly ground pepper
Cook for 2 minutes then add the chickpeas and potatoes
Continue to cook until warmed through well then add the tomatoes and stock
Cook for 20-30 minutes until the potatoes are cooked
Check for seasoning/spice and add more if needed
Serve sprinkled with plenty of fresh coriander, pickles, chutneys and rice.
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