Chickpea & potato curry.

The curry itself takes one pot only, as with the side - be it rice, quinoa, couscous, rice noodles.. It thickens nicely with the help of the raw potatoes and mung beans. The picture looks awful, but you get it. 

Serves 4-6. 

Ingredients I
1 tbsp peanut oil
1 tbsp vegan butter 
1 tsp whole cumin seeds
1 tsp turmeric 
1/2 tsp mango powder
1/2 tsp cumin 
1/2 tsp coriander 
1/2 tsp ground masala

Ingredients II
1 can Lite coconut milk 
8 baby potatoes, quartered, skin on
1 small can chickpeas/garbanzo beans, rinsed
1 medium onion, sliced
1/2 cup yellow mung beans (moong dal) 
Optional: 1/2 to 3/4 cup water

Rock salt & white pepper

In a pot, combine oil & butter, add in cumin seeds 'til they pop. Add in remaining spices. Add in onions and sauté for 4-5 minutes. Add in coconut milk, both beans, and potatoes. Bring to a boil for 10 minutes then let simmer on Low until potatoes are soft and curry has thickened. Add in water if liquid boils out too soon. Add S&P to taste. 

Serve with a starch of sorts. And naan. 

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