Author Notes
Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.
Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate! —Ceecee Lee
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Ingredients
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1.5 pounds
potatoes
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1 tablespoon
vegetable oil
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2 cups
chickpeas
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2 teaspoons
mustard seeds
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1
large onion
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4
garlic cloves
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1 tablespoon
freshly grated ginger
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1 teaspoon
garam masala
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1/4 teaspoon
cinnamon
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1/4 teaspoon
cloves
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1 teaspoon
ground cumin
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1/2 teaspoon
ground coriander
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1
jalapeno, small
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1/2 teaspoon
salt
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2/3 cup
vegetable stock or water
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1 cup
peas
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6
soft tortillas, large
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1/2 cup
mango chutney (optional)
Directions
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Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
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Heat oil in large skillet over medium heat.
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Add mustard seeds and cook till they start to jump and pop.
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Add the onions and cook with low heat till soft. Stir frequently.
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Add the rest of the spices, salt, jalapeno and potatoes.
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Stir for a minute or two until everything is nicely mixed.
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Add water or stock. Stir. Cover. Simmer for 15-20 minutes until potatoes are cooked and tender.
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Add the peas, cover pan and cook for another 5 minutes or so.
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I like to mash up the mixture just a little - but up to you!
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Cool for 15 minutes.
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Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
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Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
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Wrap like a burrito.
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