With a bit of fine tuning this recipe is fabulous. First double the spices and garlic. Substitute vegetable stock for the cup of water for more flavor. Not a fan of sweet potatoes so substituted 3 medium red potatoes, peeled and diced. Cooking: do not cook the garlic first until brown, that makes garlic bitter. Cook the onions first until glazed 10-12 mins, then add the crushed garlic and ginger and cook 2-3 mins. When you add the spices, do not add water if too dry, add olive oil, you do not want to burn the spices. Then add the chick peas and stock. Chick peas are quite hard out of the can, so simmer the chick peas for 10-15 mins until getting soft, then add the potatoes and simmer until cooked. Add some cilantro and a squeeze of lime. After you have added the tomatoes and they have cooked, let the pot cool and sit for a couple of hours. Give the curry time to soak into the potatoes. Then just re-heat to serve. This recipe is just delicious. Serve with basmati rice and naan.
With a bit of fine tuning this recipe is fabulous. First double the spices and garlic. Substitute vegetable stock for the cup of water for more flavor. Not a fan of sweet potatoes so substituted 3 medium red potatoes, peeled and diced. Cooking: do not cook the garlic first until brown, that makes garlic bitter. Cook the onions first until glazed 10-12 mins, then add the crushed garlic and ginger and cook 2-3 mins. When you add the spices, do not add water if too dry, add olive oil, you do not want to burn the spices. Then add the chick peas and stock. Chick peas are quite hard out of the can, so simmer the chick peas for 10-15 mins until getting soft, then add the potatoes and simmer until cooked. Add some cilantro and a squeeze of lime. After you have added the tomatoes and they have cooked, let the pot cool and sit for a couple of hours. Give the curry time to soak into the potatoes. Then just re-heat to serve. This recipe is just delicious. Serve with basmati rice and naan.
OMG Fabulous recipe!This one is a keeper! Changed the quantities for 2 people and cut back on the Cayenne as we don't like Voodoo Hot! Used one cube McCormicks veggie beef stock cube, so no MSG and not too salty. 1 TBL water and just 1/tsp cayenne & a good grind of black pepper,(I try not to use salt in my cooking)... turned out perfect amount of spicy heat for us. Really tasty! Served with a skewer of peppers,red onions, tomatoes and mushrooms on a bed of basmati rice. Serve with a dollop of Yai Yai's Tzatziki (found on All Recipes site). Absolutely delicious. next time I will cook the rice in chicken stock to complement all the flavors going on here.The rice needs a little something to compete. This is going to become a staple in our household. It's a restaurant quality meal that would be great for a dinner party. DrK.
Great recipe, came out really nice first time out. Filling is a bit sweet for me, I like that really sharp taste that some French chefs use when they make a lemon tart. So next time I'll try 1/2 cup of sugar and more lemons to tweak it.
Dr K
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