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.
Serves 4
Ingredients:
- 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
Directions:
- 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.
[…] know I’ve posted a chick pea and cauliflower curry recipe before, but this one has a bit of a twist, it’s Thai and I just couldn’t resist! The […]
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[…] from Chickpea and Potato Curry by Eva of Kitchen Inspiration. Click here for Eva’s […]
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Well let’s see here Eva…you’ve got my favorite base of potatoes so right off the bat I’m all in. Then everything else sounds right up my alley too (especially the garam masala) so this would have been perfect for me. More potato dishes!!
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Thanks Jed, the potatoes did add a nice creaminess to the curry; but the sweet potatoes would be better and less carbs!
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Ok I’ll settle for more sweet potatoes then
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🙂
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Ah yes, I love chickpeas, alas I am the only one in my house. This looks good Eva.
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Hi Zsuzsa, although the chickpeas add a wonderful earthy flavour, you could probably change it out to any hearty bean, perhaps even lentils. Just a thought. Thank you kindly.
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You are a very organized lady…I don’t plan ahead. Unless the weather is so bad that I don’t want to go out, I visit the market each day to see what is fresh and inspires me. Your curry sounds great for the unfortunate weather you are having.
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Thanks Karen. Planning is a must, although I could go to my local butcher and green grocers every day, but it’s too tiring. I’m not totally linked to the list so if something lovely presents itself, I would be happy to change up the plan. 😉
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I should try doing a little planning like you.
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🙂
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Great looking curry! Adding sultana raisins also sounds delicious! There’s just something very comforting about a sweet and spicy curry. One of my favourite curry dishes contains chicken, lychee, and banana chips.
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Oh Amber, I’ve not had Lychee in years, I do hope you shall post that recipe one day.
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That curry is just as healthy as delicious as it looks! 😉
Here summer’s firing up, but the nights get chilly still 🙂 The sweet potato sound great, hoping to see that posted soon 😉
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Thanks Fati, how nice of you to say.
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Your curry looks so delicious and just perfect for the cold nights. I’ve heard temperatures have plummeted in North America. Sorry to hear of your grey, grey days too. I find cold grey weather quite depressing although I probably shouldn’t tell you that! No, I don’t menu plan but I really should xx
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Thanks Charlie, it really is a must for me as if I don’t we’re literally scrambling and the choices we make may not be the best. I like my week to at least start off organized, but something always throws it off the rails.
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Oh, I would love to see the sweet potato version of this! I can’t believe how organized you are, it’s so impressive. I suppose if you keep each week’s list, you could have a whole year of planning in no time!! Very cool to store it on your phone as well!! I hope you get some sun, we just got a bit today! xx
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Thanks Barbara, that is my goal, to cut and past an entire week from a few months ago and done. I’m trying to integrate a shopping list for each one, and that way I can just check off the stuff I need for that particular dish.
Still gloomy with this overcast.
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I’m sorry to hear that the weather isn’t very inspiring. I get like that during Winter too! Great new recipe though! 😀
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Thanks Lorraine, I am very envious that you are heading into spring now…we have about six more months of this gloom and cold to endure.
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I’ll add my voice to the choir, Eva, and say that this isn’t just delicious but easy to prepare, as well, especially for a curry neophyte like myself. There are so many delicious sounding curry recipes being posted of late that I’m going to have get some courage and try to make a couple of them.
I’m not really a meal planner but I do have a general idea of the menu for the next few days. You’re right, though. The more things are planned, the less likely for a sack o’ food to be supper on any given night.
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Thanks John, it’s essential for us since we work different hours and meals one or even both can end up without a lunch or dinner. It’s not bad for me, since I work in a very lively area with a lot of choices, but JT is in the burbs with crappy food all around him like subs, fast food pizzas, burgers etc.
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what a fantastic, easy and delicious protein packed dish! I l love the curry addition. you inspire me my friend
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Thanks Jessica, it was quite tasty too.
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When you’re uninspired, you find a wonderful new curry recipe to try…when I’m uninspired, we order pizza! Great looking dish, Eva~
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Wow, thank you kindly Liz that is very flattering. You put me to shame with all of your gorgeous desserts.
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Hi Eva, what a lovely looking curry – I love potato in curry… remember my potato and beetroot greens curry? Chickpeas too… mm, my favourite 🙂 I think I too have heard of the method of preparing the onion, although I’ve just seen it done by grating on a grater, but my GOD… a few onions later and you want to tear your eyes out from the pain!
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I can believe it Charles, that’s why the food processor method is perfect. I’m going to check out my Indian cook books to see if they use this method too.
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What a great idea for a warming dish of goodness Eva… I like adding beans to just about every fall recipe from soups, to stews to stir-fries and the potatoes bring that comfort and heartiness we’re all looking for as the temperatures start to drop. I have a big affection for garam masala so your seasoning is also exciting to me… Great recipe Eva.
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Thank you kindly Kelly, it was an easy and flavourful week night meal.
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Eva, your curry looks so appetising I have almost forgotten there is no meat/fish in it 😉 I have had a can of chickpeas for over a month. Time to use it! Especially since your inspiring dish has reminded me of an Indian chickpea side dish I once had and loved.
I am in awe of your organisation (I don’t mention the reminder tool which is completely new to me). I am absolutely unable to plan dishes a week ahead. Since I buy most of my food in France and for example fish & seafood mainly in Switzerland, my shopping is a bit more complicated… I am usually guided by cravings… and often have to freeze meat because I buy too much 😉 I really have to start planning. I hope I’m not too old to change the habits 😉
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Hi SIssi, thank you for your kind words. Planning is a must for me otherwise I’m starving and making bad choices. Plus I don’t have much time to make up lunch in the morning so I find working it into the dinner the night or two before makes the most sense. I too am guided by cravings but I generally have to think 4 days ahead!
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Walking in the house when a chickpea and potato curry was cooking was better than perfume for me when I was a kid. 🙂
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Thanks Maureen it sure did give the house a great aroma, and it was tasty!
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I wonder if the kids would like this. They both enjoy their chickpeas and Mr. N does like curry. Anything warm sounds good to me right now too. It’s cold. And I meal plan too Eva – on Sundays. You’re right it’s usually enough to make my head want to explode, but like you said, then it’s done. I should keep it on my iPhone/iPad because for the life of me I can’t remember what we’re supposed to have tonight and now I have to go find my list!
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Thanks Kristy, meal planning keeps you on track and there is no risk of ordering in something less healthy. I like the Reminders app because you can do each day and then set reminders to take out something from the freezer or pick up something fresh. Plus it’s more fun that paper!
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I have a butternut squash sitting on my counter staring at me and wondering what to do with it. You just gave some ideas.
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Thanks Norma, that’s what I love about blogging.
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That looks delicious. Makes me want curry way too early in the morning.
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I know what you mean Greg, on Thursday’s I want your cocktails at 7:15 when I check out your blog ;)!
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I prefer warm potato salad to the cold one. This is something I would love for my dinner…warming, delicious and guilty-free!
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Thanks Angie, that’s very flattering!
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Fall is definitely here! I meal plan too Eva, but not with something as sophisticated as iCloud. I tried a more formal process but always end up writing on the back of an envelope or whatever scrap of paper I can find!!! Hope JT enjoyed this curry — it looks lovely!
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I like doing it on the iPhone on the cloud because I have it with me all the time, and then I can set up reminders. I can email you a template if you’d like.:)
JT really enjoyed it, almost made it again this week but I wanted to make du puy lentils again instead.
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Sure I could use the template. Likely need to upgrade my phone first though!!! Did you find the du puy lentils anywhere here? I’m going to the market later this week and will look there for you if you’d like.
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I’ll send it off shortly but you will need the new operating system (OS6, I think already had it) to get onto the cloud.
I found the lentils yesterday at Pusateri’s in Yorkville, but thanks anyway. If you see them, I’d love to know how much they are.
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Mmmmm you cook curries just as deliciously as my mum my friend 🙂
Cheers
Choc Chip Uru
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That is quite the compliment CCU, thank you, I know how much you love your Mom’s curries!
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I’ve seen the pureeing onion, garlic, ginger etc method before in some Indian cookbook. I think it was Madhur Jaffrey’s. In any case, this sounds like a very hearty and filling fall/winter dish.
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I’ll have to check out my Indian cookbooks too, it sure makes for a very flavourful curry.
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