Friday, January 6, 2012

Chickpea Curry and Potatoes with Cumin












What a quick and easy meal, I'll also add cheap, and a great alternative to meat. It's worth stocking up your spice rack with Indian spices, because once you have the essentials you can make a curry out of anything. 




Jane loved the chickpea curry.  By the way, that little hair clip was a present from her friend Michael to keep all that new hair out of her face.  

Both recipes were adapted from Curry Lovers by Roopa Gulati.  


Chickpea Curry:

Ingredients:
 2 Tbs of canola oil
1 Onion, chopped
1 1/2 inch of fresh ginger, minced or finely chopped
1 Tsp of turmeric
1/2 Tsp of garam masala
1/2 Tsp of chili powder
28 Oz. can of whole tomatoes, juice strained
14 Oz. can of chickpeas, drained and rinsed
Juice from 1 lemon (or lime)

For the curry:

Heat the oil in a large saucepan over low heat.  Add the onion, ginger, and cook until softened.  Turn the heat to medium, add the spices, and cook for about 30 seconds.  Add the tomatoes and mash them up with a spoon or potato masher.  Cook, while stirring, until the curry has darkened and thickened.  Stir in the chickpeas, lemon juice, and about 2/3 cup of water.  Let simmer for about 10 minutes before serving. 

Potatoes with Cumin:

Ingredients:
3 Tbs of canola oil
1 1/2 Tsp of cumin seeds
1/2 Tsp of Turmeric
1/2 Tsp of chili powder
1 1/2 Inch of fresh ginger, minced or finely grated
1 Pound of Yukon gold potatoes, cut into bite size pieces

Heat the oil in a large frying pan, with a lid on, set over medium heat.  Toss in the cumin seeds and stir around the oil for about 30 seconds, until they have darkened.  Turn the heat to low, add your spices and cook for another 30 seconds.  Add the potatoes, stir until coated with spices, and cover the pan.  Cook on low heat for about 30 minutes, or until the potatoes are cooked. 











 I served the curry with Boston lettuce, alfalfa sprouts, carrot, and red endive salad.   The dressing was white balsamic vinegar, salt and extra virgin olive oil. 

4 comments:

  1. geeheee how does it stay on that adorable head?!

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  2. haha doesn't it look like a sticker? I don't know but you only need the tiniest bit of hair for it to work.

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  3. I love the hair clip!!!!
    You know I'm so going to make this! The Indian grocer is so good & cheap! Maybe u can do a post on the economics of a family grocery budget?pls!! I reveiwed our (2 adults) monthly food spending & I was blown away at how much we spent; not including eating out. Just thought it would be an interesting topic & I could use any tips or advise on planning. Chowhound has some threads, which seams to suggest that geographical local has the largest impact on the price we pay, along with diet but is there an actual % per person one should budget for??
    Thanks for the veggie recipe!!!

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  4. I was just there yesterday to pick up a few things for a chicken curry I made (I'm on a curry kick) and you're right it is so cheap. For example, you could get 4 lemons for a $1 and lately I've seen them for 2 for a $1. Hmmmm... I'll see what I can put together. There seems to be some serous inflation going on that I really notice when I'm doing groceries too.

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