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GOLDEN CHICKPEA & POTATO CURRY

This is a vibrant and hearty curry dish, full of rich flavour and textures using vegetables combined with a blend of aromatic spices. Curry is a very versatile dish and you can basically make it with whatever vegetables you have available, allowing for endless variations. You can make your curry dry, add water to make a curry stew or coconut cream to create a creamy texture with a richer flavour.
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Prep Time 30 minutes
40 minutes

Equipment

  • 1 large cook pot or non stick fry pan

Ingredients
  

INGREDIENTS FOR THE CURRY

  • 517g or 3 large potatoes, cubed into bite size pieces (You need to use a variety of potato that will keep it's shape when boiled and not fall apart or go mushy)
  • 1 teasp 1 heaped teaspoon punch porah. PANCH PHORON: is a whole spice blend of cumin, fenugreek, mustard seeds, fennel and nigella seeds. Available in some health shops, Indian shops, online. If you cannot find it leave it out of the recipe or use 1/2 teaspoon cumin and 1 teaspoon mustard seeds instead.
  • 10 curry leaves, optional
  • 165g or 1 medium size onion, finely chopped
  • 58g or 1 bulb of garlic, minced, (can use motar and pestle)
  • 3-4 fresh chilli, minced, (can use mortar and pestle)
  • 1/4 -1/2 teasp turmeric
  • 1 heaped tbsp curry powder
  • 1 teasp pink salt or salt of choice
  • 170g or 1 medium-large size tomato, roughly chopped
  • 1 small handful or 1 cup firmly packed fresh spinach
  • 400g or approx. 1 1/2 cups cooked chickpeas, drained
  • 1 -1 1/2 cup distilled water
  • light tasting oil

Instructions
 

METHOD

  • Firstly peel and wash potatoes and cut into bite size pieces.
  • Fill a medium saucepan with water and add 1/4-1/2 teaspoon salt. Next add the potatoes and bring to a boil. Turn heat down and allow potato to simmer until fork tender. Remove from heat and drain cooking water. Set aside.
  • Heat a fry pan on medium to high heat, once the pan is heated add 2 -3 tablespoons of oil, add punch phoron seeds.
  • As soon as the seeds start popping add curry leaves, then finely chopped onion. Give the onion a stir and let cook a couple of minutes. Tun heat down a bit.
  • Add minced garlic and chilli let cook a couple of minutes.
  • Add turmeric and curry powder and cook off in the oil for a minute or so then add cooked potato and salt.
  • Toss potatoes so they are covered with the rest of the ingredients in the pan and cook at least five -10 minutes, with lid on pan.
  • Next add chopped tomato and give a stir. Once the tomato starts to break down add water and chickpeas.
  • Turn heat to a low simmer and continue to cook with lid on, another 10 minutes so that all the curry flavours soak into the potato and chickpeas.
  • Taste test, see if you have enough salt, adjust if you need to. Add a little more water if needed to thin out the curry sauce.
  • Add fresh spinach, stir gently through the curry and allow to wilt. Place the lid on the pan to help steam the spinach. 
  • Turn the heat off. Curry is done.
    Enjoy