Potato and Chickpea Curry
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 2 floury potatoes (peeled and diced)
- 2 Tbsps Tamarind paste
- 1 tsp sugar
- 1 Lime (juiced)
- 1 pinch Chili powder (optional)
- 2 ½ cups canned chickpeas (drained)
- ½ onion (peeled and finely chopped)
- ½ bunch cilantro (chopped)
- 1 Tbsp Chaat Masala
- 4 Tbsps plain Yogurt
Product recommendation
Suggested variation:
With Tomatoes
Diced fresh tomato and mint leaves add freshness
Preparation steps
1.
Steam the diced potato over simmering water until tender to the point of a knife.
2.
Heat the tamarind paste, sugar, lime and chilli in a small pan to dissolve the sugar, thinning out with a little water if it is too thick. Taste - you may want more sugar. Set aside.
3.
Combine the potatoes, chickpeas, onion, coriander and chaat masala and season carefully.
4.
Pile onto individual plates using circle molds, then drizzle over the tamarind chutney and yoghurt. Top with a little extra coriander.
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