Chickpeas + potatoes + onions + garlic + curry powders = Heaven.
I made Aloo Gobi a couple of days ago and really fell in love with using curry powder, so I thought I'd give it another shot with some different ingredients. What better than to use two of my favorite things - potatoes and chickpeas?! I know, you're probably thinking, "Where has this chickpea been? I've been making curries since I was but a wee child." Well, you know what you can do with that attitude? I don't know...start a blog, do interpretive dance. Shit, go ride a bike, I don't fucking know. I'm going to move on and leave you in my curry dust.
I absolutely, insanely, obsessively love this dish. I don't know if it has some official Indian name, so I just gave it a generic name. Just like your mom. Ooooh, burn. Not really. I'm just feeling particularly sassy after all these tasty spices have warmed my belly. Anywhoooo. When I made the Aloo Gobi a couple days ago, I also made my tasty Garlic Naan. It goes perfectly with today's curry. I like brushing it with a tiny bit of vegan butter or olive oil and a sprinkle of garlic salt and heating the breads in the oven for a few minutes. Then, I pile some curry on and eat it sandwich style or pizza style. So damn good. You'll thank me. <---this is me being fake cocky, by the way.
Make the damn curry already.
This recipe makes enough for 4 as a main dish.You really need the bread, but if you don't have naan, just use pita bread and do the butter/garlic salt trick. Alright, you don't need the bread, but you'll love it together.
- 3 Idaho potatoes, peeled and diced into 1/4-1/2 inch cubes
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1/2 medium red onion, roughly diced
- 3 cloves garlic, minced
- 2 1/2 TB canola oil
- 1 1/2 to 2 TB curry powder
- 1/4 tsp madras curry powder
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 2 tsp chili powder
- 1/2 tsp cardamom
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp fresh lemon juice
- 2 TB water
- salt and pepper
- Heat the oil in a large, flat skillet that has a lid. Though, you don't need the lid quite yet. Oh, turn the heat to medium.
- Once the oil has heated for a couple of minutes, add the onion, spices and potatoes. Mix really well, until everything is lightly coated in spices and oil. After a couple minutes,say 4 minutes, add the garlic and chickpeas. Stir again. Cook about 3-4 minutes, stirring regularly to keep stuff from sticking to the bottom.
- Add the water then put the lid on, and turn the heat to low. You'll cook it like this for about 15-20 minutes, or until the potatoes are softened to your liking. Be sure to stir every 5 minutes to keep the ingredients from burning to the bottom of the pan.
- Once done, add the lemon juice and mix well. Serve with your bread. Or not. But, I still say you should have bread. Then again, I am a carb-o-vore.