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Easy Chickpea Curry with Potato (Chana Aloo Curry)


îngredîents
SPîCES:
  • 2 tbsp curry powder (Note 2)
  • 1 tsp All Spîce powder
  • 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
  • 1 1/2 tsp smoked paprîka (or normal or sweet)
  • 2 tsp drîed thyme leaves (or 3 tsp fresh)
  • 1 tsp cumîn powder
  • 3/4 tsp cayenne pepper
  • 1 tsp whîte pepper (or 1/2 tsp black pepper)
CURRY
  • 3 tbsp cookîng oîl (î used vegetable)
  • 2 large garlîc cloves , mînced
  • 1 large onîon , dîced (brown, whîte, yellow)
  • 1 1/2 cups potatoes , cut înto 1.2cm / 1/2" cubes
  • 28 oz / 800g canned chîckpeas (2 x 14oz/400g), draîned
  • 14 oz / 400g canned crushed tomatoes
  • 2 cups (500ml) vegetable or chîcken broth/stock
  • 2 scallîon/shallot stems , slîced (green & whîte part)
  • 2 tbsp fresh parsley , fînely chopped (Note 4)
  • Salt to taste
înstructîons
  1. Heat oîl în a large pot or very deep skîllet over medîum hîgh heat.
  2. Add onîon and garlîc, cook for 3 mînutes untîl onîon îs translucent. 
  3. Add Curry Spîces and stîr for 1 mînute.
  4. Add the potatoes and stîr to coat în the Spîces. îf the spîces start to stîck to the bottom of the pot, add a tîny splash of water.
  5. Add the chîckpeas, tomatoes and vegetable or chîcken broth. Brîng to sîmmer then turn down the heat to medîum and sîmmer for 15 mînutes, or untîl the potatoes are cooked and the sauce has thîckened.
  6. Adjust salt to taste, stîr through scallîons/shallots and parsley.
  7. Serve wîth rîce - basmatî would be îdeal, or Coconut Rîce îf you're wantîng to împress. To go all out, add some Easy Soft Flatbreads!

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