Curried Chickpea And Potato Stew
This flavorful curry dish combines the warmth of curry powder with a blend of aromatic spices to create a comforting and satisfying meal. Tender potatoes, okra, and chickpeas are simmered in a fragrant sauce infused with ginger, garlic, and chili, resulting in a deliciously hearty stew that pairs perfectly with steamed rice. Enjoy this vibrant and wholesome dish that is sure to become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 1 Tbs. water
- 1 yellow onion, coarsely chopped
- 2 Tbs. chopped fresh ginger
- 4 garlic cloves, chopped
- 1 small red or green jalapeño chili, seeded and chopped
- 1 1/2 Tbs. curry powder
- 3/4 tsp. salt, plus more, to taste
- 4 Tbs. corn or peanut oil
- 2 large boiling potatoes, peeled and cut into small cubes
- 1/2 lb. okra, fresh or frozen, trimmed and thickly sliced (optional)
- 1 1/2 cups chicken or vegetable broth
- 1 can (14 1/2 oz.) chickpeas, drained and rinsed
- Steamed rice for serving
Instructions
- <b>Prepare the curry base</b>
- In a blender, combine the water with the onion, ginger, garlic and chili and process until a paste forms. In a small bowl, stir together the curry powder and 1/2 tsp. of the salt.
- <b>Saut&#233; the vegetables</b>
- Warm a large fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the potatoes and saut&#233; until lightly browned, about 5 minutes. Season with the remaining 1/4 tsp. salt and, using a slotted spoon, transfer to a bowl. Return the pan to high heat and add 1 Tbs. of the oil. Add the okra, if using, and saut&#233; until slightly crisp, about 5 minutes. Using the slotted spoon, transfer the okra to the bowl with the potatoes.
- <b>Cook the stew</b>
- Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the onion-garlic paste and fry until fragrant, about 2 minutes. Stir in the curry mixture and the broth, mix well and bring to a boil. Add the saut&#233;ed vegetables and the chickpeas. Reduce the heat to low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Taste and adjust the seasoning with salt. Serve with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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