Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
volgon@MIT.EDU (Deborah Flynn)
Chickpea and Potato CurryIngredients (use vegan versions): 1 can chickpeas, drained
Carrots (about a cup) cut up
Potatos (about a cup) diced (we used leftover boiled potatos)
1 can crushed tomatos
1 cube bullion
1/2 cup scallions, chopped
curry powder
1/4 teaspoon nutmeg
salt & pepper to taste (optional)
cooked rice
Directions:In a large skillet combine the above ingredients, except the rice. Cover and cook until the carrots are done. Add a little water if it is getting too dry. Serve over rice.
Since there was no amount listed for the curry powder I tried it with 1 Tbsp of medium curry. Then I served it with a yellow aromatic rice from Madhur Jaffreys book and it was a great hit with my family and my parents. As my father rarely thinks a meal is a meal without meat this is a great complimment.
Archived comment by: eileen
This dish was very easy to prepare and very flavorful! Thanks for a winnner, Pam
Archived comment by: pamela
I served this in a vegan pita bread with steamed kale on the side.
Archived comment by: julia
I liked the sound of this recipe, but haven't used curry powder for years. The flavour is much nicer if the spices are added individually. Try 1tsp turmeric, 2tsp ground coriander, 1tsp ground cumin and 1tsp mustard seeds. If the spices are sauteed first in a little oil, it helps to release the aromatic oils and makes the dish even tastier. Oh, and a little minced ginger root is also fantastic in this recipe. By the way, I'm English, and apologise in advance if these spices have different names in the US. I know that some do.
Archived comment by: jason
very good
Archived comment by: erika
Great-tasting recipe (and generally I'm not crazy about curry recipes.) I had to add about a cup of water though.
Archived comment by: laandemi
Not only was this delicious, it made my whole house smell good too!
Archived comment by: katica
Oh one more comment. I added my potatos raw and let everything simmer about forty or fifty minutes. I didn't think it would take so long, so my rice had to wait on the stove for a bit
Ah well, next time I can time it so everything is ready at once.
Archived comment by: katica
This may sound like a stupid question.. but what are bullions and scallions??
Archived comment by: oziveg
Boullion is that soup-broth-flavouring stuff that one can buy in powder, cubes, etc. Scallions are a type of onion. I just use ordinary onion when I make this.
Archived comment by: katica
I made this tonight and its good. I didn't use the bullion and guess-tamated the amounts since I used a batch of chickpeas I cooked earlier. I bet it will be twice as good tomorrow after it sits in the fridge overnight.
Archived comment by: baypuppy
I tried to follow Jasons supplementary spicing recommendations. But forgot the minced ginger root, and think i under-curried and over tomatoed. Therefore, ill rate this meal a 3 since it was good, but I definitely see room for improvements in my technique here. I made this while living in Bavaria, Germany so the ingredients should taste different, shouldn't they?
Archived comment by: wnechtow
