Simple Chickpea and Potato Curry
The World's most delicious food cake drink
#Simple #Chickpea #and #Potato #Curry
Fixings
3 tbsp cooking oil (I utilized vegetable)
Flavor BASE
1 expansive onion , diced (dark colored, white, yellow)
2 expansive garlic cloves , minced
2 tbsp curry powder (Note 5)
1 tsp All Zest powder
1 tsp nutmeg powder (or 1/2 tsp naturally ground nutmeg) (Note 1)
1/2 tsp smoked paprika (can substitute with sweet or common paprika)
2 tsp dried thyme leaves (or 3 tsp crisp thyme leaves)
1 tsp cumin powder
3/4 tsp cayenne pepper (Note 2)
1 tsp white pepper (or 1/2 tsp dark pepper)
CURRY
1/2 glasses potatoes , cut into 1.2cm/1/2" 3D shapes
28 oz/800g canned chickpeas (2 x 14oz/400g) , depleted
14 oz/400g canned diced tomatoes (Note 3)
2 glasses vegetable or chicken soup/stock
2 scallion/shallot stems , cut (green and white part)
2 tbsp crisp parsley , finely cleaved (in addition to additional for embellishment) (Note 4)
Salt to taste
Guidelines
Warmth oil in a substantial pot or profound skillet over medium high warmth.
Include the Flavor Base fixings and cook for 3 minutes until the onion is translucent.
Include the potatoes and cook for a further 2 minutes. On the off chance that the flavors begin to adhere to the base of the pot, include a small sprinkle of water.
Include the chickpeas, tomatoes and vegetable or chicken juices. Convey to stew at that point turn down the warmth to medium and stew for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Change salt to taste, mix through scallions/shallots and parsley.
Present with rice.
#Simple #Chickpea #and #Potato #Curry
Fixings
3 tbsp cooking oil (I utilized vegetable)
Flavor BASE
1 expansive onion , diced (dark colored, white, yellow)
2 expansive garlic cloves , minced
2 tbsp curry powder (Note 5)
1 tsp All Zest powder
1 tsp nutmeg powder (or 1/2 tsp naturally ground nutmeg) (Note 1)
1/2 tsp smoked paprika (can substitute with sweet or common paprika)
2 tsp dried thyme leaves (or 3 tsp crisp thyme leaves)
1 tsp cumin powder
3/4 tsp cayenne pepper (Note 2)
1 tsp white pepper (or 1/2 tsp dark pepper)
CURRY
1/2 glasses potatoes , cut into 1.2cm/1/2" 3D shapes
28 oz/800g canned chickpeas (2 x 14oz/400g) , depleted
14 oz/400g canned diced tomatoes (Note 3)
2 glasses vegetable or chicken soup/stock
2 scallion/shallot stems , cut (green and white part)
2 tbsp crisp parsley , finely cleaved (in addition to additional for embellishment) (Note 4)
Salt to taste
Guidelines
Warmth oil in a substantial pot or profound skillet over medium high warmth.
Include the Flavor Base fixings and cook for 3 minutes until the onion is translucent.
Include the potatoes and cook for a further 2 minutes. On the off chance that the flavors begin to adhere to the base of the pot, include a small sprinkle of water.
Include the chickpeas, tomatoes and vegetable or chicken juices. Convey to stew at that point turn down the warmth to medium and stew for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Change salt to taste, mix through scallions/shallots and parsley.
Present with rice.
