It must be officially fall because the temperatures have plummeted and the rains have set in, the skies are grey and the wind is noisy. Kind’a depressing weather, and it certainly doesn’t inspire so I wasn’t up to menu planning; but paging through a local grocery chain’s fall 2010 issue, JT found a recipe he thought he would like to have to spice up our weekly meal plan. We’re making chickpea and potato curry. Now I don’t usually gravitate toward potato recipes, but I was totally uninspired in making the menu this week and decided to just go for it, potatoes and all. Next time, I would add a handful of sultana raisins to add the sweetness this curry was missing. Or alternatively I think I’ll try this with sweet potatoes or even butternut squash as I think the sweetness of the sweet potato or butternut squash would be heavenly with the curry.
Do you meal plan? I generally plan out the entire week on Sunday and do the groceries Sunday afternoon. I always make enough for lunches for the following day. The planning makes my head want to explode for an hour or so but then I don’t have to think about it! I store the plan on the iCloud in my Reminders app on my iPhone and that way I have it no matter where I am (because if I’m having fish on Thursday I’ll need to pick it up from my fishmonger that day and my Reminders will remind me!)
The dish comes together reasonably quickly and cooks in about 30 minutes. I think it took me 10 minutes to prep everything (mise en place) so 40 minutes tops. And I am sure you can do this in the slow cooker, I would choose low and cook for 4-5 hours (just remember to heat the curry powder in a lightly oiled frying pan before you add it to revive the flavours). The starch in the potato makes a very nice and creamy sauce. In the recipe below I cut the potatoes down to half, as I just didn’t want as many carbs. The method for preparing the onions is a little unconventional, but it worked out very flavourful.
Chickpea and Potato Curry
Original recipe can be found in Longos Fall 2010 magazine or here.
- 1/2 vidalia onion, halved
- 2 cloves garlic, chopped roughly
- 1 inch piece fresh ginger, grated finely with a microplane
- 1 small hot chili pepper, halved and seeded
- 1 tbsp canola oil
- 1 tbsp mild curry powder or paste
- 3 cups water
- 3/4 lbs Yukon Gold potatoes, peeled and cubed small (about 2 potatoes)
- 1 can (19 oz) chickpeas, drained and rinsed
- 1 1/2 tbsp garam masala
- 1/4 cup roughly chopped fresh cilantro
- 1-2 cups greens (arugula or spinach) per person
- In your immersion blender, purée onion, garlic, ginger and chili pepper into a fine paste (you can do this in a mini processor too, but I find the immersion blender does a finer job).
- In a large deep skillet, heat oil and cook onion paste for about 5 minutes or until softened.
- Stir in curry powder and cook for 1 minute.
- Add 2 cups of the water and stir to make a gravy consistency (it was actually quite liquid/soupy for me).
- Add the potatoes; cover and cook, stirring occasionally for about 20 minutes or until potatoes are tender but firm.
- Add chickpeas, garam masala and remaining water and cook for 10 minutes or until thickened and potatoes are very tender.
- Serve on a bed of greens, sprinkled with chopped cilantro.