Chickpea and Potato Curry
DIWALI is celebrated by Hindus, Jains and Sikhs across the world and is known as the festival of lights. Diwali takes place each year between October and November, so why not embrace the festivities with this traditional recipe.
1 can chick peas
3 lbs potatoes, peeled and quartered
1 large onion, finely sliced
3 cloves of garlic
1 chilly pepper
3 tsp curry powder
1 cup of water
2 tsp vegetable oil
3 leaves shadow benny (opt)
½ tsp cumin powder
In a medium size pan add vegetable oil and heat well.
Add chopped onions and chilly pepper. Cook for about 2 minutes or until onions sweat.
Add curry powder and stir constantly. Now, add about quarter of a cup of water and stir occasionally until curry powder, onion, pepper and garlic becomes a paste.
Cook for about 5 mins.
Add potatoes, shadow benny leaves (if available) and chickpeas. Stir up and let cook for about another 10 minutes.
Add remaining water and let cook until potatoes and chick peas are tender.
When the sauce consistency is slightly thick add cumin powder, stir up and remove from heat.
Tuck in immediately!