Although made easily enough on the hob, this is a quick way of getting the dish underway earlier in the day, without the constant stirring/attention and then just finishing it off later using a frying pan. (Hob recipe here, served with pan-fried fish).
You can make a nice vat of this tasty vegan dish, low fat with protein, and store it in the fridge to keep you going for a few days. Have it hot with rice and yogurt, or even cold in wraps for lunches. I made it today (along with a Paneer dish and and Pakoras and Berry Cake) for a visit by my husband's lovely aunt who is vegetarian and has international tastes!
INGREDIENTS:
1 can tinned tomatoes
2 cans chickpeas, rinsed
3 small-medium potatoes, diced
1 medium onion, chopped
3-5 garlic cloves, thumb of ginger, chilies chopped, to taste
- turmeric, salt & pepper
- coriander powder*, garam masala*, mango powder*,
- dried fenugreek (optional), whole cumin (optional),
(* you can replace these spices with a couple of tablespoons of 'chana masala' ready-mixed spice in a box, I often do this if my mum has stocked me up after a trip to India!)
Big squirt of tamarind sauce (optional)
Juice of half a lemon.
METHOD:
1. Empty the tinned tomatoes plus half a tin of water to rinse the can, into the heated slow cooker (on HIGH).
2. Add the diced potatoes to the tomatoes in the slow cooker.
3. Add a teaspoon of turmeric and a sprinkle of dried fenugreek, some salt, and stir.
Leave to cook for a few hours - timing varies according to cooker, size and type of diced potatoes - about 3 hours works for me, but sometimes 4 is needed. You want the potatoes just shy of being done/soft.
4. Heat some ghee or olive oil in a frying pan, with some whole cumin (if using) tossed in to sizzle (do not burn!)
5. Saute the diced onions with a sprinkle of dried fenugreek (if using), after 5 minutes add in the ginger, then after a minute or two, add the garlic and chilli.
6. When softened and lightly coloured, add the spices and cook for a few minutes (2-3) - if dry, add splashes of water as needed - taking care not to burn, (this mixture is called the 'tarka').
7. Add this 'tarka' mixture to the slow cooker with the almost-cooked potatoes, and stir to combine.
8. Add the 2 cans of chickpeas and combine gently. Add the squirt of tamarind sauce if using. You can choose to add some boiled water to create your desired amount of sauce. Leave to merge and fully soften the potatoes (take care not to turn them to mush!), probably for another 15 minutes or so. I also often chuck in some frozen whole green chillies for those who like pops of extra heat!
9. Gently stir in the lemon juice, check/adjust the salt level and you're done!
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