Chickpea and Potato Curry
Chickpea and potato curry is often served at Hindu weddings and other
celebrations in Guyana. My kids are vegetarian, and I was happy to be able to make them something they would eat. I modified the original recipe somewhat, both to make it less spicy for
my children (I ommitted the wiri peppers, for example) and to make up for the ommission of the green sauce in the list of ingredients. Indeed, I made the green sauce myself by adding
cilantro, basil and lemon juice to the seasoning sauce for the chicken curry I'd made earlier. In all, I was quite happy with this recipe. The green
sauce gave the potatoes a bright, fresh feeling and the whole thing was really satisfying. Unfortunately, the recipe did prove to be too spicy for my kids. The green sauce I made had a tiny bit of pepper, and I think the curry powder I last bought is spicier than most. More for me!
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Chickpea and Potato Curry
Ingredients
- 2 Tbsp. vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp. curry powder
- 2 Tbsp. green seasoning
- 4 potatoes, peeled and cut in small cubes
- 8 oz chickpeas, cooked and drained
- 2 wiri or cherry peppers, finely chopped (optional)
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- salt and pepper to taste
Directions
Heat oil in a medium saucepan over medium heat. Add the onion, garlic and curry powder. Fry until the onions are almost dry. Add the potatoes and green seasoning. Stir until the
potatoes are fully coated with the curry and the seasoning. Mix in the chick peas. Add the chopped peppers, if using. Add enough water to cover the mixture, about 1 1/2½ to 2 cups. Cook,
uncovered, over low heat until the potatoes are cooked through. Stirn in the cumin and garam masala. Season with salt and pepper.
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Adapted from a recipe at Guyana Dining
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