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Potato and Chickpea Curry

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Potato and Chickpea Curry
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
0
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Ingredients

for
4
Ingredients
2
floury potatoes (peeled and diced)
2 tablespoons
1 teaspoon
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 tablespoon
Chaat Masala
4 tablespoons
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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