Chick Pea & Potato Curry

The famous quote “Necessity is the mother of all inventions”, and for me “Necessity” has been the backbone behind maybe all – but at least behind most of my recipe creations. (& I know I say this at the start of many posts – but it is so true)

Being a total “Vegetarian” and a fussy eater – is difficult – so I am always reinventing recipes – changing  flavours and most importantly “keeping it all healthy” – yes it is a task (that’s me – vegetarian & fussy eater)

I love my traditional foods – and that keeps me healthy, satisfied and nourished, Indian food does not have to be “rich, unhealthy or crammed with chili”. You will find that the “Gujarati Cuisine” is especially healthy, nourishing and kind to the gut. This is simply because of the combinations of our herbs & spices & the fact that we do eat a lot of veggies – cooked & raw with our lentils, beans & pulses

This chick pea and potato dish was literally created because I felt guilty wanting to eat just a potato curry with roti – all carbs – OMG, so to clear my guilt I added some chick peas and ate the curry on its on as a warm salad – no guilt – just pure nourishing satisfaction.

Chick Pea & Potato Curry (Serves 4)

10ml cooking oil

5ml crushed cumin seeds

5-6 curry leaves

5ml cumin powder

5ml coriander powder

3ml turmeric powder

5ml ginger

1 green/red chilli chopped fine

200ml chopped potatoes

500ml cooked/canned chick-peas

7ml salt

5ml lime juice/lemon juice

15ml dried curry leaf powder

Method

1. Heat oil in a medium size pot and add cumin seeds, curry leaves –  stir well and reduce heat
2. Add the powder spices, chopped chilli, potatoes, and chick-peas – stir well and add a bit of water if necessary
3. Allow to cook for about 15-20min or till potatoes are soft and tender -season with salt and lime juice.
4. Remove from heat and garnish with the curry leaf powder and serve with roti or puri (Indian fried bread) or on its on as a warm salad