We use this potato and chickpea curry as a filling for any Indian flatbread such as paratha, or sometimes, I even put it in tortillas and make a wrap out of it. To make it fully vegan, just use water or veggie stock instead of chicken stock, and sugar instead of honey! You can also serve it over rice if desired. Either way, it has lots of flavour!
1-2 tbsp grapeseed oil
1 onion, sliced
5 garlic cloves, minced
2 tbsp fresh minced ginger
1 green finger chili, chopped
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp mustard seeds
2 tsp sea salt, or more to taste
1/4 tsp pepper
1/2 tsp turmeric
1 tsp garam masala
2 tsp madras curry powder
2 tbsp tomato paste or 1/2 cup passata
1 15oz can chickpeas, rinsed and drained
1 medium sweet potato, diced
2 potatoes, diced
1 tsp honey or sugar
1/2 cup frozen green peas
1/4 cup chopped fresh cilantro
1-1/2 cups water or stock-as needed
- In a small pan, add the cumin seed, coriander seed and mustard seeds on low heat. Toast until you smell the fragrance coming out.
- Transfer to a mortar and pestle, or spice grinder, and grind to a powder. Set aside.
- In large pan, heat oil. Add the onion. Cook for 3-5 minutes.
- Add the green chilies, garlic and ginger.
- Add the all the spices and stir until well coated.
- Add the sweet potato and the regular potato. Stir.
- Stir in the tomato paste until well coated.
- Add a little water/stock as needed. Start with 1/4 cup.
- Add the honey, and if mixture is drying out too quickly, more of the water/stock.
- Cover and cook on medium-low until potatoes are tender. About 10-15 minutes, adding more stock if needed.
- Next, add the chickpeas, frozen peas, and fresh cilantro. Mix well and cook for another minute or 2. Use the mixture for a wrap, eat with Paratha, dosa (a lentil Indian flat bread, or even over some rice. Enjoy!