Chickpea Curry
This flavorful and fragrant dish combines a hearty chickpea curry with a refreshing cucumber raita. The curry is simmered with a blend of aromatic spices, tender potatoes, and protein-rich chickpeas, resulting in a satisfying and comforting meal. Pair it with steamed basmati rice and the cooling cucumber raita for a delicious dining experience that's perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 3 1/2 cups plain yogurt or 2 cups plain Greek yogurt
- 1 small English (hothouse) cucumber
- 1 garlic clove, pressed
- 1 Tbs. finely chopped fresh mint
- 1 Tbs. finely chopped fresh cilantro
- 1/2 tsp. kosher salt
- 1/8 tsp. ground cumin
- 1/2 tsp. cayenne pepper (optional)
- 2 Tbs. canola oil
- 1 1/2 cups thin yellow onion wedges
- 3 garlic cloves, pressed
- 3 Tbs. peeled, grated ginger
- 3/4 tsp. cumin seeds
- 2 cups fresh or canned diced tomatoes, with juices
- 2 tsp. garam masala
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1 tsp. kosher salt, plus more, to taste
- 2 cups cubed Yukon Gold potatoes
- 5 cups cooked, drained chickpeas
- 1/4 cup chopped fresh cilantro
- 2 Tbs. fresh lime juice
- Steamed basmati rice for serving
Instructions
- To make the cucumber raita, if using regular yogurt, spoon it into a fine-mesh sieve lined with cheesecloth placed over a bowl and refrigerate overnight, stirring the yogurt before you go to bed. The next morning, you will have about 2 cups of very thick yogurt and over 1 cup of yogurt water. Discard the water and spoon the yogurt into a bowl. If using Greek yogurt, spoon it into a bowl.
- Peel the cucumber, halve lengthwise and scrape out any seeds with the tip of a small spoon. Grate on the large holes of a box grater or in a food processor fitted with the shredding attachment. Squeeze out the excess water from the cucumber with your hands until almost completely dry. You should have about 1 cup. Add the cucumber to the yogurt.
- Add the garlic, mint, cilantro, salt, cumin and cayenne and stir well. Cover the raita and refrigerate for a few hours to allow the flavors to marry, then taste and adjust the seasonings before serving.
- To make the chickpea curry, heat a large saucepan over medium-high heat and pour in the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the garlic starts to brown, 1 to 2 minutes.
- Add the cumin seeds, tomatoes and their juices, garam masala, turmeric, coriander, 2 cups water and the 1 tsp. salt and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes.
- Add the potatoes and chickpeas and continue to simmer until the potatoes are tender, 15 to 20 minutes more.
- Season with salt and stir in the cilantro and lime juice. Transfer the curry to a warmed serving bowl and serve immediately. Pass the rice and the raita at the table. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
Comments
No comments found.