Potato and Chick Pea Curry 

Rating: (4 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Its fragrance makes this casserole very appetising.

Suggestions:

Garam Masala is a mixture of equal amounts of certain spices - pepper, ground cinnamon, nutmeg, cumin, cardamon and cloves.

For the best flavour, add at the end of cooking. Store in a cool, dry place.

Ingredients:

3 garlic cloves, finely chopped

1 onion, chopped

1 Tbsp fennel seeds

2 red chillies, finely chopped

6 large potatoes (1kg approx.)

1 cup vegetable stock

425 g chick peas (tinned), well drained

1 Tbsp garam marsala

30 g reduced fat margarine (extra)

60 g reduced fat margarine

Directions:

Heat margarine in large pan; add onion and garlic; cook 1 minute. Stir in fennel seeds and chilli, cook on a medium heat 1 to 2 minutes.

Cut each potato into 6 wedges, cut wedges in half.

Add potatoes and stock to pan; stir to combine. Cover and cook over low heat 15 minutes.

Uncover; and cook 10 minutes longer until potatoes are cooked and liquid is reduced. Add chick peas, stir to combine; cook 1 minute.

Heat extra margarine in a small pan, add garam masala, cook over a medium heat until fragrant, about 30 seconds; pour over potatoes.

Author:

Family Health Publications

Member Comments: (1)

By: princesstori - 2010-09-13
YUM