Meera Sodha's Vegan Recipe for Chickpea and Potato Curry | The new vegan
Potato curry was the defining dish of my youth and, to be honest, I didn't like it back then (sorry, mum). But, as sometimes happens with things you didn't like as a kid (antiques, Neil Diamond and my sister, for example), they come full circle and later in life you find some kind of intense love for them. Today's recipe isn't my family's potato curry, though; rather, it's one I made with a longing in my stomach to feel at home again, and I was so pleased with the results that it could become a defining dish of my adult years.
>Chickpea and Potato Curry with Quick Paratha< p class="dcr-1b64dqh">You will need a blender or small food processor to make this. You can find premade paratha in Indian supermarkets, if you don't want to make your own.Preparation 5 minCooking 55 minServes 4
1 onion, peeled and coarsely chopped2 tbsp tomato puree (40g)75ml neutral oil - I tend to use rapeseed oil5 garlic cloves, peeled2½ tbsp sambal oeleck - Yeo's is my favorite, and is probably the easiest to find in the global food aisle of major supermarkets and in Southeast Asian food stores4 fresh or frozen makrut lime leaves, deveined1½ tbsp coffee fine sea salt500g maris piper potatoes, or other floury variety, peeled and cut into 3cm pieces2 400g cans of chickpeas, undrained1 400ml can of coconut milk
For the paratha1 500g block of puff pastryPlain flour, for dusting drer
First make the curry paste. Place the onion, tomato puree, oil, garlic, sambal oeleck, and lime leaves in a blender or small food processor, and pulse until smooth, stopping to scrape down sides if necessary (if your mixer is struggling, add a little water a tablespoon at a time to loosen the mixture). Scrape the batter into a large saucepan and cook over medium heat, stirring often, for about 10-12 minutes, until the batter begins to pull away from the sides of the pan and it releases some of the l oil in the pan.< /p>
Stir in the salt, the chickpeas and their water, the potatoes and the coconut milk, increase the heat and bring to a boil, this which should take about five minutes. Reduce the heat to low and simmer for another 20 minutes, stirring occasionally, until the potatoes are tender.
If you are making the paratha , clean and lightly flour a work surface. Unwrap the dough and pinch about 60g per paratha (keep the excess dough for another use). Roll each piece into a ball, then crush it between your palms to form a patty. Coat both sides of the patty with flour, then roll it into an 18-20cm circle and repeat with the rest of the dough.
Place a nonstick skillet on heat to medium-high and, when hot, drop into the round of dough and cook for 1.5 minutes, turning every 30 seconds, until dark brown spots appear and it does not there is more visible (i.e. translucent) uncooked dough on either side. Transfer to a plate and repeat with the remaining batter.
Ladle the curry into a large bowl or individual bowls and serve with a large pile of parathas on the side.< /p>
Potato curry was the defining dish of my youth and, to be honest, I didn't like it back then (sorry, mum). But, as sometimes happens with things you didn't like as a kid (antiques, Neil Diamond and my sister, for example), they come full circle and later in life you find some kind of intense love for them. Today's recipe isn't my family's potato curry, though; rather, it's one I made with a longing in my stomach to feel at home again, and I was so pleased with the results that it could become a defining dish of my adult years.
>Chickpea and Potato Curry with Quick Paratha< p class="dcr-1b64dqh">You will need a blender or small food processor to make this. You can find premade paratha in Indian supermarkets, if you don't want to make your own.Preparation 5 minCooking 55 minServes 4
1 onion, peeled and coarsely chopped2 tbsp tomato puree (40g)75ml neutral oil - I tend to use rapeseed oil5 garlic cloves, peeled2½ tbsp sambal oeleck - Yeo's is my favorite, and is probably the easiest to find in the global food aisle of major supermarkets and in Southeast Asian food stores4 fresh or frozen makrut lime leaves, deveined1½ tbsp coffee fine sea salt500g maris piper potatoes, or other floury variety, peeled and cut into 3cm pieces2 400g cans of chickpeas, undrained1 400ml can of coconut milk
For the paratha1 500g block of puff pastryPlain flour, for dusting drer
First make the curry paste. Place the onion, tomato puree, oil, garlic, sambal oeleck, and lime leaves in a blender or small food processor, and pulse until smooth, stopping to scrape down sides if necessary (if your mixer is struggling, add a little water a tablespoon at a time to loosen the mixture). Scrape the batter into a large saucepan and cook over medium heat, stirring often, for about 10-12 minutes, until the batter begins to pull away from the sides of the pan and it releases some of the l oil in the pan.< /p>
Stir in the salt, the chickpeas and their water, the potatoes and the coconut milk, increase the heat and bring to a boil, this which should take about five minutes. Reduce the heat to low and simmer for another 20 minutes, stirring occasionally, until the potatoes are tender.
If you are making the paratha , clean and lightly flour a work surface. Unwrap the dough and pinch about 60g per paratha (keep the excess dough for another use). Roll each piece into a ball, then crush it between your palms to form a patty. Coat both sides of the patty with flour, then roll it into an 18-20cm circle and repeat with the rest of the dough.
Place a nonstick skillet on heat to medium-high and, when hot, drop into the round of dough and cook for 1.5 minutes, turning every 30 seconds, until dark brown spots appear and it does not there is more visible (i.e. translucent) uncooked dough on either side. Transfer to a plate and repeat with the remaining batter.
Ladle the curry into a large bowl or individual bowls and serve with a large pile of parathas on the side.< /p>
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