Notes
Here’s a neat little vegetarian and possibly vegan recipe I frequent a lot whenever I’m craving Indian food. This recipe itself is fairly easy to throw together considering that for curries you just throw everything into a pot and call it a day so don’t think too hard about the order you do things! The ingredients listed below are portioned for 4 servings.
Ingredients
- Chickpeas (1 large can)
- Potatoes of any variety (1/2 – 3/4 pound)
- 1 medium onion
- Garlic
- 1 large can of san Marzano tomatoes
- 1 smallish can of coconut milk
- Stock
- Heavy cream
- Cilantro
- Habenero or other spicy pepper
- Naan and/or rice to serve
- Curry powder
- Tumeric
- Cinnamon
- Cumin
- Garam masala (optional)
- Ghee (optional)
Steps
- First off you’ll want to start off preparing all your ingredients. Slice the onions, garlic, and cilantro. Peel and cut the potatoes into cubes about the size of 1 inch or the size of your knuckle
- Add in vegetable oil or ghee and heat up a tall walled pot or a larger than normal pan over medium heat
- Throw in your onions and sprinkle with some salt, cinnamon, and cumin
- After the spices become fragrant and onions start to sweat throw in your garlic and pepper. If it becomes uber dry throw in a few droplets of water to keep it moist
- Throw in tomatoes and use a spoon to break them up and be sure to scrape the pan to get any chunks off the bottom
- Add coconut milk after a few minutes
- (Optional) Whip out a hand blender or transfer the contents of the pot into a blender and blend it until smooth. This step allows the curry to have a smooth texture and will more closely resemble what you get in restaurants
- Throw in potatoes and 1-2 cups of stock. The amount of stock depends on if you want more of a saucy curry or want to focus more on what is in it. Just remember you can always add more liquid later if you want so don’t feel pressured to add it all in now
- After about 5 minutes throw in your chickpeas and taste your curry and adjust seasonings if needed
- Once the chickpeas are incorporated add in some dollops of heavy cream until the curry is a nice orange color or a shade that you like
- Add cilantro
- The recipe will be done whenever the potatoes are done so check every few minutes to see if they are fork tender or not. While the potatoes are cooking if there is too much liquid in the pot leave it uncovered. Do the opposite if it is just right
- Serve with naan or rice or both and garnish with cilantro