RECIPE: Chick pea and potato curry

[Guest guest]

This is best made the day before to allow all the flavours to mingle :-)

 

225g (8oz) dried chick peas

1 litre/2 pints/40 fl oz water

2 large potatoes

4 tbsp cooking oil (I cut this down to about 1 tbsp!!)

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafoetida powder (I don't have any so I leave it out!)

1 large onion

3 cloves garlic

2.5 cm/1 " root ginger

1.5 tsp salt

1 tsp chilli powder

3 tbsp ground coriander

2 tsp ground turmeric

2 tsp sugar

1 tbsp sesame seeds

400g/14oz can tomatoes, chopped

juice of 1 lemon

chopped green coriander for garnish

 

Soak the chick peas overnight, then place in either a pressure cooker or a pan

with the water and cook (in the pressure cooker this will take about 20 mins on

high, in the pan boil for 10-20 mins then simmer for about 2 hours), they should

be tender when done.

 

Dice the potato into 1 " cubes and cook until just cook, drain and put to one

side. In a large pan heat the oil, when hot add the mustard and cumin seeds and

cook until they start to " pop " . Add the asafoetida and quickly add the onion,

stir and cover cooked for about 3 minutes or until lightly browned (stir

occasionally).

 

Mince the garlic and ginger and add to the pan, cook for about 30 seconds and

then add the salt, chilli powder, ground coriander, turmeric, sugar and sesame

seeds. Stir fry for about a minute then add the copped tomatoes.

 

Bring to the boil and simmer for 5 mins, then add the potato, chick peas, 1/2

pint/10 fl oz of the cooking liquid from the chick peas and the lemon juice.

Stir well, bring to the biol and simmer for 5 mins.

 

 

The Dragon (aka High Priestess Enchanting Evenweave)

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[Guest guest]

Oh, this looks great! Thanks!

 

I know what I'm going to be cooking tomorrow! :-)

 

Sparrow

[Guest guest]

Make sure you soak the chick peas tonight then!

 

Sparrow R Jones <sparrowrose wrote: Oh, this looks great! Thanks!

 

I know what I'm going to be cooking tomorrow! :-)

 

Sparrow

 

 

The Dragon (aka High Priestess Enchanting Evenweave)

WIPs/UFOs = The Castle, The Green Man, Celtic Summer, exchange 6/10ths done,

Computer Whizz, Perfect Pets, Zodiac Cats, Element Dragons

http://dragonsteel.multiply.com/

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[Guest guest]

On 1/8/08, The Dragon <dragonsteeluk wrote:

>

> Make sure you soak the chick peas tonight then!

 

That's why it's not what's for dinner tonight. :-)

 

(I eat beans nearly every day, so there are already beans in the works

for tonight.)

 

Sparrow

[Guest guest]

Oh I should have said that this is about 6 servings with rice/naan etc or 4

servings on its own

 

 

The Dragon (aka High Priestess Enchanting Evenweave)

WIPs/UFOs = The Castle, The Green Man, Celtic Summer, exchange 6/10ths done,

Computer Whizz, Perfect Pets, Zodiac Cats, Element Dragons

http://dragonsteel.multiply.com/

http://tempewytch.diaryland.com/

 

 

[Guest guest]

Now this is JUST my sort or recipe. Many thanks.

 

Cheers from Marie in Haarlem, Netherlands

 

The Dragon <dragonsteeluk wrote:

This is best made the day before to allow all the flavours to mingle

:-)

 

225g (8oz) dried chick peas

1 litre/2 pints/40 fl oz water

2 large potatoes

4 tbsp cooking oil (I cut this down to about 1 tbsp!!)

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafoetida powder (I don't have any so I leave it out!)

1 large onion

3 cloves garlic

2.5 cm/1 " root ginger

1.5 tsp salt

1 tsp chilli powder

3 tbsp ground coriander

2 tsp ground turmeric

2 tsp sugar

1 tbsp sesame seeds

400g/14oz can tomatoes, chopped

juice of 1 lemon

chopped green coriander for garnish

 

Soak the chick peas overnight, then place in either a pressure cooker or a pan

with the water and cook (in the pressure cooker this will take about 20 mins on

high, in the pan boil for 10-20 mins then simmer for about 2 hours), they should

be tender when done.

 

Dice the potato into 1 " cubes and cook until just cook, drain and put to one

side. In a large pan heat the oil, when hot add the mustard and cumin seeds and

cook until they start to " pop " . Add the asafoetida and quickly add the onion,

stir and cover cooked for about 3 minutes or until lightly browned (stir

occasionally).

 

Mince the garlic and ginger and add to the pan, cook for about 30 seconds and

then add the salt, chilli powder, ground coriander, turmeric, sugar and sesame

seeds. Stir fry for about a minute then add the copped tomatoes.

 

Bring to the boil and simmer for 5 mins, then add the potato, chick peas, 1/2

pint/10 fl oz of the cooking liquid from the chick peas and the lemon juice.

Stir well, bring to the biol and simmer for 5 mins.

 

 

 

 

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