Chana and Aloo (Chickpea and Potato Curry)

Name: Chana and Aloo (Chickpea and Potato Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 can chickpeas (12 ounce); 1 can coconut cream (12 ounce); 5 large potatoes; 1 medium onion; 5 garlic cloves; 1 bay leaf; 1 tsp cumin seed; 1 tsp mustard seeds; 3 tbsp curry powder; 1 tbsp sugar; 1 tbsp olive oil; salt; 1 chili pepper

A South Asian dish of chickpeas, coconut cream and potatoes, seasoned with curry powder and cumin and simmered on the stove.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Heat a medium sized pot on medium high with some oil. When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
2
Sauté until the onion starts to go translucent add in garlic. Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
3
Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well.
4
Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
5
Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. Takes 15-20 minutes. Add salt to taste.
20 min