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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Can be made 6 hours ahead without coconut and cilantro. Good over basmati rice, coconut brown rice, or rava dosas. Ingredients:
1 1/2 lbs yukon gold potatoes |
2/3 cup coconut, dried unsweetened flaked coconut |
3 inches jalapenos, coarsely chopped |
2 1/2 inches ginger, peeled, coarsely chopped |
3 garlic cloves, smashed |
1 tablespoon curry powder |
1/2 teaspoon cinnamon |
1/2 teaspoon turmeric |
1/3 cup vegetable oil |
1 3/4 cups water, divided |
1 teaspoon salt |
1 large spanish onion, chopped (about 3 cups) |
1 (19 ounce) can chickpeas |
1/2 cup frozen peas |
1/2 cup cilantro, chopped |
Directions:
1. Peel potatoes. Cut into 1-1/2 inch pieces. Transfer to bowl and cover with cold water.
2. Toast coconut over medium heat, stirring, in a heavy skillet until golden brown, about 2 minutes.
3. Toast cumin seeds over medium heat in skillet, shaking often, until fragrant and darkened.
4. In food processor, puree jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, vegetable oil, 1/4 cup water and 1 teaspoon salt until smooth.
5. Transfer puree to large (missing) skillet and cook over medium-high heat until slightly thickened, about a minute.
6. Add onion and cook, stirring occasionally, until onion begins to soften, about 10 minutes.
7. Drain potatoes and add to onion mixture along with cumin seeds.
8. Cook over medium heat, stirring occasionally, until potatoes are barely tender, about 12 minutes.
9. Add chickpeas.
10. Deglaze skillet with remaining water.
11. Cover and simmer until potatoes are tender, about 20 minutes.
12. Add frozen peas and cook until tender, about 3 minutes.
13. Remove from heat and stir in cilantro, 1/3 cup coconut and cumin.
14. Top with remaining coconut.
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