vegan chickpotatomatocurry

weekend time is here (and as it is sunday afternoon, very nearly over!) and indian summer has temperaturewise given way to autumn winds. hence it is time for hearty food again … i just have to watch my carbs! a curry is always warming and as there are so many varieties of curry mixes (mix your own!), no dish will ever taste the same!

chickpea-potato-tomato-curry (or short: chickpotatomato)

chickpeacurry

it is a simple, all-in-one-pot dish … a bit like a stew but richer through the curry! dice a couple of potatoes, an onion (or two shallots, i usually prefer shallots as they are more refined in tase), a piece of fresh ginger (about the size of your thumbnail) and a clove of garlic plus chop one fresh deseeded chili. shallow fry the onion, garlic, ginger and the chili with some fleur de sel and a pinch of white pepper in coconut oil on a moderate heat to soften them. then add a tablespoon (or two!) of curry powder of your choice (or you can make your own, they are usually much tastier) and mix well – be careful not to burn the curry as it will taste bitter.

throw in the diced potatoes and stir fry for a minute or so, in order to cover the potatoes fully with the curry mix. add a can of chopped tomatoes and bring to the boil then reduce heat and let it simmer. stir ocasionally.

once the potatoes are cooked (due to the acidity of the tomatoes, they will stay firmer on the outside than usually, but they cook evenly on the inside, you need to bite into one of the dices to see what i mean), add a can of chickpeas (without the brine, also quickly rinse the chickpeas under the tap) and a couple of spoonfuls of coconut milk (the coconut milk is optional but i find it gives the dish a richness and also takes some of the acidity away from the tomatoes) and let it simmer on a very low heat for another couple of minutes to heat up the chickpeas – as they are from a can, they are cooked already. season again with some chili flakes, fleur de sel and curry powder (if needed). add a handful of chopped fresh coriander, stir well and voila … it is ready to be served!

the perfect dish for a cold evening – served with some fresh ginger tea, it will warm you through and through!

ps. obviously you can substitute curry powder with curry paste if you wish!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s