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Friday, 15 March 2013
MLLA Chickpea and potato curry with mango chutney
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.
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)
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