This recipe is delicious and simple. It’s the first curry I made that gave me the confidence to create my own freshly blended curry powders and took my cooking to the next level.
No offence ‘Clive of India’ … but your curry powder is usually stale and lifeless by the time it hits our shelves.
Sure it’s delicious… but by borrowing Clive’s spices and roasting plus grinding them yourself, your senses will be blown away by the curry punch to the face!
Soon enough you’ll be creating your own ‘masala’s’ and enjoying the art of spice blending.
Creamy Chickpea and Potato Curry
- 1 tin chickpeas
- 2 cups pre-steamed diced potatoes
- 1 tin diced tomatoes
- 1/2 tin creamed coconut
- 1 Tbsp curry powder
- 1 diced brown onion
- 2 Tbs minced garlic
- Coriander, nigella seeds, sesame seeds to garnish.
Spices for curry powder: (Makes enough for several uses)
- 1 Tbs Coriander seeds (toasted lightly in a pan until aroma comes off)
- 1 tsp turmeric powder
- 1/2 Tsp fennel seeds (toasted lightly as above)
- 1/2 Tsp while black peppercorns (toasted lightly as above)
- 1/2 Tsp cumin seeds (toasted lightly as above- don’t burn they become bitter)
- 1/4 Tsp fenugreek seeds (toasted lightly as above – again don’t burn they become bitter)
- 1/4 Tsp toasted while dried chilis or chilli powder
- 1/4 Tsp garlic granules or powder
- 1/4 Tsp ground ginger Salt to taste
- Blend together in a spice grinder or coffee grinder.
- Pre steam diced potatoes and set aside.
- Fry diced onion until translucent.
- Add garlic and gently fry for two minutes.
- Add 1 Tbs of curry powder and fry gently for another minute.
- Add tinned tomatoes, coconut cream and drained chickpeas. Let it simmer for 20 minutes until all the flavours have mingled.
- When your sauce has reduced, stir in the potatoes.
- Season to taste. This is delicious served straight away with rice and papadums….. but the longer you wait until you eat a curry the better!
- You need time for all the spices to ‘party’ and get to know each other. The next day or a few hours later is always so much more delicious.
- Plate it up with your own flair and garnish it with the above suggestions of your own ideas.
- This curry will last up to five days at the most in the fridge.
- I don’t recommend freezing personally because I don’t find potato re-heats well after freezing. Personal choice though if you don’t mind it.
- If you want to use store-bought curry powder this will still be delicious…. just not next level.
More from Penny: @veganpixiekitchen
Have a recipe you’d like to share? Submit one today!