Potato and Chickpea Curry
The aroma makes this casserole very appetizing.
Ingredients
- 2 oz light margarine or light vegetable spread
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1/2 tsp turmeric
- 1 Tbsp fennel seeds
- 2 red chilis, finely chopped
- 6 large potatoes (about 2 lbs.), washed, skin on
- 1 cup vegetable stock
- 1 can (14 oz) garbonzo beans (chickpeas), well drained
- 1 oz light margarine or light vegetable spread, extra
Directions:
Heat margarine in large saucepan; add onion and garlic; cook 1 minute. Stir in turmeric, fennel seeds and chili, cook on a medium heat 1 to 2 minutes.
Cut each potato into 6 wedges, cut wedges in half. Add potatoes and stock to pan; stir to combine. Cover and cook over low heat 15 minutes. Uncover; and cook 10 minutes longer until potatoes are cooked and liquid is reduced. Add chickpeas, stir to combine; cook 1 minute.
Heat extra margarine in a small pan, add garam masala, cook over a medium heat until fragrant, about 30 seconds; pour over potatoes.
Tips:
* Garam Masala is a mixture of equal amounts of certain spices - pepper, ground cinnamon, nutmeg, cumin, cardamon and cloves. For the best flavor, add at the end of cooking. Store in a cool, dry place.