Chick Pea & Potato Curry #2 - with Tomatoes
Compared to the first chick pea and potato curry I made last week this seemed too simple, even crude, and when I first tasted it I wasn't sure it was going to be all that exciting. However, after it rested overnight and was reheated, I was very happy with it. The flavours really combined well. The tomatoes, of course, were the ones we canned last fall - a 1-litre jar.
This is a combination of spices I have been tinkering with for a while now, and I think it is ready to become my "standard curry blend". It's somewhere between mild and medium in heat, but with a rich full flavour. If you want something hotter, you can put in more cayenne; but really I thought this was very nice; bitey, but not so hot that the more fragrant spices were overwhelmed.
You will need about a cup and a half of raw chick peas to get about 4 cups cooked. See the previous recipe for notes on cooking them. If you use canned chick peas, you can use their liquid as the water, but omit the salt from the spice blend, and adjust the salt at the end of the cooking time. You should need considerably less.
6 servings
1 hour - 30 minutes prep time - not including cooking the chick peas
Make the Spice Blend:
1 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1 teaspoon fennel seed
2 teaspoons ground turmeric
1/4 teaspoon ground cayenne
1/2 teaspoon ground ginger
1/2 teaspoon ground hot mustard seed
2 teaspoons salt
Grind the first four spices together, then mix in the remaining spices. Set this mixture aside until wanted. (If you make it further ahead than just before starting the curry, it should be stored in an airtight jar in a cool, dark spot.)
Make the Curry:
4 cups cooked, drained chick peas
4 cups crushed or diced tomatoes
2 cups water
4 medium potatoes
1 large onion
2 tablespoons finely minced fresh ginger
2 or 3 cloves of garlic
2 tablespoons mild vegetable oil
Put the chick peas, tomatoes and water into a large pot. Scrub the potatoes, and cut them into dice, and add them to the pot. Bring to a boil and boil steadily for about 20 minutes, until the potatoes are tender. Stir regularly.
Meanwhile, peel and chop the onion, and peel and mince the garlic. Peel and mince the ginger. Heat the oil in a medium skillet and sauté the onion until it is soft and slightly browned. Add the garlic, the ginger and the spice blend, and continue sautéing for another minute or two.
Add the onions etc, to the stew-pot with the rest of the ingredients, and mix in well. Continue cooking as noted above, until the potatoes are tender. I used a little of the water to clean out the skillet, and added it to the curry.
This dish was okay once the potatoes were tender, but it improved considerably by being cooled and refrigerated overnight then reheated; the flavours were much more developed and blended. Even the colour seemed better.
Last year at this time I made Celeriac, Apple & Broccoli Sprout Salad.
This is a combination of spices I have been tinkering with for a while now, and I think it is ready to become my "standard curry blend". It's somewhere between mild and medium in heat, but with a rich full flavour. If you want something hotter, you can put in more cayenne; but really I thought this was very nice; bitey, but not so hot that the more fragrant spices were overwhelmed.
You will need about a cup and a half of raw chick peas to get about 4 cups cooked. See the previous recipe for notes on cooking them. If you use canned chick peas, you can use their liquid as the water, but omit the salt from the spice blend, and adjust the salt at the end of the cooking time. You should need considerably less.
6 servings
1 hour - 30 minutes prep time - not including cooking the chick peas
Make the Spice Blend:
1 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1 teaspoon fennel seed
2 teaspoons ground turmeric
1/4 teaspoon ground cayenne
1/2 teaspoon ground ginger
1/2 teaspoon ground hot mustard seed
2 teaspoons salt
Grind the first four spices together, then mix in the remaining spices. Set this mixture aside until wanted. (If you make it further ahead than just before starting the curry, it should be stored in an airtight jar in a cool, dark spot.)
Make the Curry:
4 cups cooked, drained chick peas
4 cups crushed or diced tomatoes
2 cups water
4 medium potatoes
1 large onion
2 tablespoons finely minced fresh ginger
2 or 3 cloves of garlic
2 tablespoons mild vegetable oil
Put the chick peas, tomatoes and water into a large pot. Scrub the potatoes, and cut them into dice, and add them to the pot. Bring to a boil and boil steadily for about 20 minutes, until the potatoes are tender. Stir regularly.
Meanwhile, peel and chop the onion, and peel and mince the garlic. Peel and mince the ginger. Heat the oil in a medium skillet and sauté the onion until it is soft and slightly browned. Add the garlic, the ginger and the spice blend, and continue sautéing for another minute or two.
Add the onions etc, to the stew-pot with the rest of the ingredients, and mix in well. Continue cooking as noted above, until the potatoes are tender. I used a little of the water to clean out the skillet, and added it to the curry.
This dish was okay once the potatoes were tender, but it improved considerably by being cooled and refrigerated overnight then reheated; the flavours were much more developed and blended. Even the colour seemed better.
Last year at this time I made Celeriac, Apple & Broccoli Sprout Salad.
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