Potato and Chickpea Curry with Tomatoes and Tamarind

Nourishment doesn't get much better than this. Chickpeas, potatoes and spices with some sweetness from a hint of sugar and tamarind and a bit of sourness from lemon and amchoor — it's a pleasing dish to the eyes and tummy and one that I think works well for an early summer dinner. It's easy to prepare and done in roughly 40 minutes once you have your potatoes and chickpeas cooked and ready to go. The rest of the ingredients are staples that most cooks who enjoy Indian food are likely to have on hand. This rich and rather complex curry will impress your guests, leaving them with the impression that you spent a good while in the kitchen working your culinary magic.

Serve with Indian flatbreads for a complete and satisfying meal to be enjoyed all year round when the craving for chickpeas and potatoes with a spicy kick hits.

Potato and Chickpea Curry with Tomatoes and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on June 11, 2013 Simple but rich and delicious potato and chickpea curry simmered in a fragrant and spicy tomato and tamarind sauce Print this recipe Ingredients: 3 large potatoes, scrubbed and roasted or boiled until tender and cut into roughly 1 1/2 inch pieces (peeling the potatoes is optional) 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 tablespoons tamarind pulp 1/2 cup hot water   2 tablespoons olive oil or ghee 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds (optional)   2 dried whole red chilies, broken into pieces 1-inch piece fresh ginger, minced or grated 2 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 1/2 teaspoons Kashmiri or other chili powder 1 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon asafetida   4 plum tomatoes, finely chopped 1 tablespoon jaggery, brown sugar or coconut sugar handful of dried curry leaves generous handful of fresh cilantro, chopped 1 1/2 cups hot water or more as needed   1 teaspoon garam masala 1 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Scrub the potatoes and roast or boil as desired until tender (peeling the potatoes is optional). Cut into 1 1/2 inch pieces and set aside. Meanwhile, soak the tamarind pulp in 1/2 cup of hot water for 20 minutes. Strain, squeezing as much liquid from the pulp as you can, and reserve the liquid. Discard the pulp. Heat the oil or ghee in a large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds. mustard seeds and fenugreek seeds if using, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the dried chilies, ginger, fresh green chilies, ground coriander, chili powder, turmeric, amchoor powder if using, and asafetida. Continue to stir for 1 minute. Add the tomatoes to the pan, along with the jaggery or sugar, curry leaves, half of the cilantro and the hot water and reserved tamarind liquid. Reduce the heat slightly, cover, and simmer for 10 minutes until thickened. Gently stir in the potato, chickpeas, garam masala and salt. Simmer for another 5 minutes or until your desired consistency is achieved, adding more water as necessary. Mash up some of the potatoes and chickpeas to thicken up the mix. Stir in the lemon juice, simmer for another few minutes, and taste for seasoning. Let stand for a few minutes to allow the flavors to mingle. Serve hot, garnished with the remaining cilantro. Makes 6 servings

More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Chickpeas in a Tangy Tomato Glaze
Chickpea Vindaloo
Chana Saag (Chickpea and Spinach Curry
Chickpeas and Paneer in a Spicy Creamy Gravy

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Audio: Robert Rich