week thirteen – curry à la rahel

Processed with VSCOcam with a6 presetdo you remember when, as a child, something important was ahead and you’d count how many times you’d still have to sleep before it – your birthday, a trip to the zoo, christmas – would finally be here? i only have to sleep one more time (!!!) before i hop on a plane and fly to the british isles and i couldn’t be more torn between needing more time here to cross things of my enormous to do list (why i ever thought applying to three schools at the same time was a good idea is a complete mystery to me..) and hardly being able to contain my excitement for this trip. the thought of what lies ahead of me – two days in edinburgh with a friend i’ve been missing ever since she left for her exchange semester and then a few days with my dearest gioia (so much hugging to look forward to), tanika and sophia – keeps gaining the upper hand, though.

alas, the to do list this last week was seemingly endless and one of the reasons for my choice of curry, the other reason being that i love indian cuisine. i love the spices, the herbs (mmmmmh – cilantro!), the diversity of flavors, the tradition of making almost everything from scratch, ayurveda…basically, i just really, really like it all. so, to do list and all, i opted for a recipe i already know; a simple chickpea and potato curry. the (slightly adapted) recipe is from ravinder bhogal’s cook in boots:

chickpea and potato curry

serves 4

1 tbsp oil

1 large red onion

2 garlic cloves, finely chopped

1-inch piece of fresh root ginger, grated

2 red chilis, finely chopped

1 tsp cumin seeds

1/2 tsp ground cinnamon

1 tbsp tomato paste

1/2 tin (200g) tomatoes

1/2 tsp turmeric

1 tbsp sugar

salt & pepper

1 large potato chopped into 1-inch cubes

1 tin (400g) of chickpeas, drained and washed

400 ml water

1/2 lime, juice

handful of chopped fresh coriander

add the garlic, ginger and chili to a blender and mix into a paste. set aside. heat the oil in a large saucepan, adding the onion and cumin seeds when it’s hot and frying until golden. add the paste and the cinnamon and fry until it becomes very fragrant. next, add the tomato paste, tomatoes, turmeric and sugar and stew until the mixture becomes quite jammy, for about 5 minutes, then add the potato and the chickpeas to the pan, stir well to coat with the sauce, adding the water. bring to the boil, then reduce to a simmer and cover the pan until the potato is cooked, for about 20 minutes. stir in the lime juice at the very end and serve with the chopped coriander.

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the curry would taste great with rice, i however chose to make naan, another thing i love about indian food. to add a fresh component, raita would be great to accompany the dish (something i only thought of when i was already back at home – unfortunately without yoghurt or mint). and, although straying slightly from the indian world of taste, chocolate eggs for dessert aren’t the worst either..

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