Peppery chickpea and potato curry
Nutrition Info.(per serve)
1 teaspoon black peppercorns
2 large cloves garlic, peeled
1 whole coriander plant (including root), well washed, set aside 1-2 tablespoons chopped fresh coriander
2 tablespoons canola oil
1 tablespoon curry powder
2 medium-sized potatoes, scrubbed, diced
300g can chickpeas, drained, rinsed
2 medium-sized tomatoes, diced
3/4 cup light coconut milk
1/2 cup hot water
1 tablespoon salt-reduced soy sauce
1/2 teaspoon sugar
salt, to taste
Total fat 15g
Saturated fat 5g
Dietary fibre 6g
1 Place peppercorns in a blender or mortar and pestle. Add garlic and coriander plant. Blend or pound to a paste. Add oil and mix well.
2 Transfer paste to a medium-sized non-stick pan and cook over a medium heat, stirring frequently, for 2-3 minutes or until fragrant. Stir in curry powder and cook for 1-2 more minutes.
3 Add potatoes, chickpeas and tomatoes. Stir so potatoes are coated with spice mixture then add coconut milk, water, soy sauce and sugar. Bring to the boil then reduce heat to a gentle simmer and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked through.
Step4 Season to taste then garnish with extra coriander and serve.
Make it gluten free: Use gluten-free soy sauce and check curry powder is gluten free.
Hanu de Jong
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