This delicious curry is full of flavour and warming spices and so simple to make. But opting out of some of these cookies may have an effect on your browsing experience. Cook, stirring often, until hot, about 5 minutes. Adapted from Sweet Potato Chickpea Coconut Curry Everything you need for a delicious feast. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. Serve with whole-wheat naan to sop it all up. This website uses cookies to improve your experience. Thomasina Miers' recipe for potato and chickpea curry An adaptable, saucy vegetarian curry that always hits the spot Thomasina Miers’ potato and chickpea curry… Heat oil in the pot over medium-high heat. An instant, simple and warming veggie curry for cold weather. Perhaps it grows on you). I can’t taste the tea, but it does give her dish a lovely tan. Stir in tomatoes and their juice; cook for 2 minutes. An adaptable, saucy vegetarian curry that always hits the spot, Last modified on Mon 13 Jul 2020 20.55 BST. When the potatoes are soft, add the spinach and stir until wilted. Welcome to my kitchen... hana masala, chole masala, channay, chholay – so many names for such a simple dish, one that Rick Stein claims is probably “the most popular vegetarian curry in India”, and with good reason. Info. Add the crushed garlic and ginger and cook for a further 2 minutes before adding the diced potato. You also have the option to opt-out of these cookies. We also use third-party cookies that help us analyze and understand how you use this website. It's easy and such a nice change of pace. Last modified on Tue 9 Jul 2019 04.42 EDT. Whether eaten as a snack, main meal or even for breakfast, this tangy chickpea curry is arguably the most popular vegetarian dish in India. Spinach and Chickpeas are by nature gluten-free and very nutrient-dense, which is so essential in a primarily plant-based diet. EatingWell may receive compensation for some links to products and services on this website. Add the chopped red pepper and chickpeas and simmer for another 10 minutes adding more water if needed Add the spinach and cook through for a few minutes to wilt. There is time to make flatbread while the curry cooks (to mop up that sauce), but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Simmer briskly for 10 minutes, breaking up the tomatoes with a wooden spoon, then stir in the potatoes and half a tin’s worth of water. Add the lime juice, cilantro, and stir to combine. Stir-fry for about five minutes, then add the rest of the spices and the chickpeas. Offers may be subject to change without notice. Serve with fried or grilled flatbreads or steamed rice – or even as a chana masala toastie or over pasta with parmesan. Bring to the boil, add the chickpeas, cover the pan and simmer for 7-8 minutes. Those I try demand a dazzling array, from standard cumin and coriander to Gowardhan’s asfoetida, ground pomegranate and black salt (having hunted the last down, I finally discover the source of the sulphurous flavour in so many Indian savoury snacks. A dollop of comfortingly bolstering pulses bathed in a thick, tangy, deeply spiced gravy, it’s the kind of food that tastes of home, whether home is Ahmedabad or Aberdeen. Stein and Patel stir a homemade garam masala into their dishes at the end, which brings the flavours of the spices to the forefront. This website uses cookies to improve your experience while you navigate through the website. Gowardhan is also unusual in adding chana dal, or yellow dried split chickpeas, to her dish, which gives it a thicker, heartier texture, though as they take some time to cook, I’ll be leaving them out to make my recipe more versatile. This chickpea and potato curry has the delicious flavors of Chana Masala with some veggies for a thicker-stew-like consistency. Stir in the garlic and spices and fry for a few seconds, then tip in the tomatoes and break them up with a wooden spoon, spatula or fork. Add the potatoes and stir to coat in the Spices. Necessary cookies are absolutely essential for the website to function properly. Season and add the potatoes along with 1 a cup of water and simmer for approx 20 minutes until thickened and the potatoes have cooked through. Peel and cut the potatoes into bite-sized chunks, then steam for eight to 10 minutes – you want them to soften a little, but not cook completely. Add potatoes, cover and steam until tender, 6 to 8 minutes. Add the chopped onion and sweat for 5 minutes, or until the onions are soft and tranculent. Most others give the option of … Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Bring to a lively simmer, then turn down the heat to medium low and cook for 20 minutes or until thickened. We also get your email address to automatically create an account for you in our website. Add salt to taste. If you starting from scratch, however, then feel free to substitute 50g of the dried chickpeas for chana dal; unlike the chickpeas, they don’t need pre-soaking, and can be cooked in the same pan. This family friendly recipe is made from mostly storecupboard ingredients and is ready in less than one hour. Onions – pureed in Patel’s case – ginger and green chillies are the holy trinity at the root of every chana masala, and everyone except Patel also uses garlic, which is rarely an unwelcome addition as far as I’m concerned. I will definitely make this curry again! This, unsurprisingly, gives her recipe a fresher, more herbaceous character than its rivals, which contrasts beautifully with the creamy chickpeas, though if you’re one of those strange people with an aversion to that intriguingly flavoured herb, you can omit it with a clear conscience – everyone else does. this link is to an external site that may or may not meet accessibility guidelines. This is a clever compromise if you haven’t got time to cook them from scratch, sneaking a little of their earthy, slightly sweet flavour into the gravy. Season and add the potatoes along with 1 a cup of water and simmer for approx 20 minutes until thickened and the potatoes have cooked through. Tinned is good … Rick Stein’s chana masala. Healthy, vegan, kid-friendly, and gluten-free! 321 calories; protein 8.9g 18% DV; carbohydrates 46.5g 15% DV; dietary fiber 8.8g 35% DV; sugars 6.6g; fat 11.6g 18% DV; saturated fat 1.1g 5% DV; cholesterolmg; vitamin a iu 968.5IU 19% DV; vitamin c 28.9mg 48% DV; folate 35.2mcg 9% DV; calcium 77.6mg 8% DV; iron 2.4mg 13% DV; magnesium 64.2mg 23% DV; potassium 795.6mg 22% DV; sodium 532.8mg 21% DV. 2 tbsp light olive or vegetable oil1 medium to large onion, peeled and roughly chopped2 cloves of garlic, peeled and crushed1½ tsp ground turmeric1 tsp ground cumin1/4 tsp chilli powder, hot paprika or a shake of hot pepper sauce½ a 400g can of chopped tomatoes, or 200ml passata1 x 400g can of chickpeas, drained and rinsed2 handfuls of spinach leaves, shredded 1 heaped tbsp fresh coriander leaves, chopped Small carton of unsweetened plain or soy yoghurt Naan or pitta bread to serve.


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