Quick Potato and Chickpea (Garbanzo bean) Curry
We had to go out early this morning and it was almost lunchtime when we got back. My husband suggested we eat out, but I didn’t feel like it. So I thought of cooking a simple lunch. Now, this was okay except for a little problem.
Remember Old Mother Hubbard, her bare cupboard and the little dog who had to settle for a bone? Well, it wasn’t quite that bad but near enough. I hadn’t done my weekly vegetable stocking up (I am doing it later this evening) so I did not have too many vegetables on hand. I had 1 carrot, 2 tomatoes, some onions and a quarter kilo or so of potatoes! Sounds pretty dismal, I know.
Anyways, I put together a curry with these and some chickpeas I had frozen earlier. The list of ingredients seems pretty long considering, but most of the items are for seasoning.
- Mash the potatoes lightly so that a large portion still retain their shape.
- Heat oil and add mustard seeds. When they splutter, add the ginger paste, chillies, curry leaves and onions. Saute till onions are soft. Add the tomatoes and cook till soft. Add the turmeric, coriander, cumin powders and garam masala. Stir a couple of times, and then add the chickpeas, carrot, potatoes, jaggery, salt and half a cup of water. Allow to boil for a couple of minutes till well blended. Add the 1 tsp of rice flour to about quarter a cup of water and add to the curry while stirring. This will thicken the gravy a bit. Garnish with coriander (I didn’t have any of this either).
- Serve with chappathis and yogurt for a filling meal.
I have been wondering what I could possibly send in to “Grindless Gravies” given all the restrictions SRA imposed to make us all put on our thinking caps and come up with something different. I just realized that this dish probably qualified ( at least I hope so) so I’m sending it over.