MLLA Chickpea and potato curry with mango chutney

Tonight Sylvia decorated a birthday card and stuck stickers on her arms and danced to Scottish music.  I rushed around the kitchen making curry for dinner.  E helped by stirring and tasting the curry.  Like most meals, it was a little later than I had hoped but it was very good.

I recently found a couple of books that I bought on our travels to Scotland last year.  I think they had been put away before I had a chance to acquaint myself with them (or add them to My Cookbook List or Eat Your Books).  Goodness, if they don't get into my systems, they really do disappear down a black hole, wishing on a star that I might stumble upon them.

The BBC Good Food: More Veggie Dishes (Good Food 101) is a great little cookbook with lots of simple ideas for dinner.  I was particularly inspired to see mango chutney in some recipes.  I have only recently bought mango chutney for the first time (not being a fan of mangos) and I knew I have seen lots of recipes using it in the past.  So I chose a curry that would use up the potatoes that are growing eyes and the spinach that is turning to water.  I messed with the flavours and instead of adding all the tomato paste, I used up three tomatoes that were so ripe I was able to peel them like an orange. 

We at the curry with bread because I was feeling too rushed to cook rice and the bread needed to be used.  E told me it needed more spice.  I agreed.  We brought the jar of mango chutney to the table and dolloped extra on.  I have amended the recipe to include more chutney and added it as a condiment for serving.  Yoghurt would have been very nice too if we had some but it was excellent without it too.  I have a feeling I will return to this recipe as it uses just the sort of ingredients I usually have around the kitchen.

I am sending this curry to PJ of Seduce Your Tastebuds for My Legume Love Affair (#57), the monthly event celebrating beans and lentils and legumes, overseen by Lisa of Lisa's Kitchen and founded by Susan of The Well Seasoned Cook.

Previously on Green Gourmet Giraffe:
One year ago: NCR Chang's crispy salad with green burgers
Two years ago:  CC Dried fruit and coconut balls
Three years ago: Awards, happiness, quicklinks and a conference
Four years ago: Hummingbird Cake
Five years ago: Pomegranates - the cruelest fruit?

Chickpea, potato and spinach curry
Inspired by the BBC Good Food: More Veggie Dishes (Good Food 101)
serves 4

300g potatoes (4 smallish potatoes), diced
2 tsp canola oil
2 onions, chopped
1 carrot, chopped into matchsticks
2 garlic cloves, finely chopped
1 tsp each cumin, coriander, turmeric, chilli paste
400g tin of chickpeas, rinsed and drained
3 large tomatoes, peeled and diced
1 tbsp tomato paste
2 tbsp mango chutney
1/4 tsp salt
150g baby spinach, roughly chopped
extra mango chutney, yoghurt and bread or rice to serve (optional)

Cook potatoes in salted water.  Simmer about 10 minutes until just tender and drain once cooked.

While potatoes are cooking, fry onion in oil in a large frypan for a few minutes until translucent.  Add carrot and garlic.  Cook for another 5 to 10 minutes until onion and carrot are soft.  Add cooked potatoes and spices.  Stir for a minute or two.

Add chickpeas, tomatoes, tomato paste, mango chutney and salt.  Cook for another few minutes.  Stir in baby spinach until wilted.  Check seasoning and adjust to taste.  Serve with more mango chutney, yoghurt and either bread or rice.

On the Stereo:
Scotland the Brave: Various Artists