Tuesday, 9 March 2010

Chick Pea & Potato Curry #1 - with Coconut Milk

This is Chick Pea & Potato Curry #1 because I went to a pot-luck on Sunday, and started cooking chick peas Friday night in massive quantities, with the idea that they would go too. They, however, had other plans and by late Saturday night were still distinctly firm. So, on our return I had a very large pot of chick peas awaiting my decorator touch, as the real estate agents say. Once this version is gone I will try another one with tomatoes instead of coconut milk with the other half of the chick peas. After all, there's no such thing as too much curry.

4 to 6 servings
45 minutes prep time, not counting cooking the chick peas

Chick Pea and Potato Curry
Cook the Chick Peas:
1 1/2 cups dry chick peas

rinsed and picked over, with water to cover them generously, in a large pot. Bring them to a boil, then let them soak for an hour or two with the lid on. Bring them to a boil several times more, followed by soaking. Once they begin to soften, bring them to a boil then reduce the heat, and simmer them until tender. Expect this process to take at least a full day, maybe most of two days.

Make the Curry:
1 medium onion
3 tablespoons finely minced ginger
3 cloves of garlic
1 bay leaf
2 teaspoons cumin seeds
2 to 3 tablespoons curry powder
1 teaspoon salt
2 or 3 tablespoons vegetable oil
500 ml coconut milk
4 large potatoes
2 tablespoons Sucanat or dark brown sugar

Peel and chop the onion, and peel and mince the garlic. Keep the garlic separate for the moment, but the other ingredients, up to and including the vegetable oil, can be put in a very large skillet or large soup pot. The cumin seeds should be lightly crushed.

Heat the oil and seasonings and fry, stirring regularly, until they all show signs of browning. Add the garlic and mix in well, and cook for a minute or two more.

Meanwhile, clean and cut the potatoes into dice.

When the seasonings are browned - do not let them scorch - mix in the coconut milk and enough water to come up to the top of the potatoes, which should be added as well once the mixture is sufficiently liquid to hold them. Add the drained, cooked chick peas (there should be about 4 cups of them) and the Sucanat, and simmer the mixture for 20 to 25 minutes, stirring frequently.

Serve over rice. Reheats well, although you may need to add more liquid, either water or a bit more coconut milk.

Last year at this time I made Indian Style Cabbage and Indian Style Rutabaga. Perhaps there's something about this time of year...


Joanne said...

Coconut milk curries are my favorite kind! I bet this would be great made with sweet potatoes...definitely bookmarking it!

Sorina said...

Thanks for posting this is delicious :)

Anardana said...

Looks great! Great concept for a blog.