Punjabi Potato and Chickpea Curry
By Yankee Magazine|Apr 14 2003|
Our two-year-old son Oliver really likes this simple and well-spiced dish. It’s very filling, and very tasty.
Yield
4 servings
Ingredients
2 tablespoons vegetable oil
6 cloves garlic
1 large onion, diced
1 teaspoon red pepper flakes
1 teaspoon tumeric
1 teaspoon ground coriander
1 teaspoon cumin seeds
2 tablespoons tomato paste
4 cups apple juice
2 large unpeeled potatoes, diced
1 can chickpeas, drained
1 tablespoon brown sugar
1 bay leaf
1 tablespoon lemon juice
Hot pepper sauce to taste
Instructions
Cool onion and garlic in oil for 3 or 4 minutes. Add pepper flakes and other spices and stir for 2 to 3 minutes.
Stir in tomato paste and apple juice. Add the potatoes, sugar, bay leaf and lemon juice. Simmer uncovered for 25 to 30 minutes, stirring from time to time. It’s done when potatoes are tender and mixture is thickened.
Discard bay leaf. Season with hot pepper sauce to taste.
Serve over brown rice.
