Potato curry was the defining dish of my youth and, if I’m honest, I did not love it back then (sorry, Mum). But, as sometimes comes about with factors you disliked as a boy or girl (antiques, Neil Diamond and my sister, for instance), they come total circle and in later daily life you locate a sure extreme type of really like for them. Today’s recipe isn’t my family’s potato curry, nevertheless somewhat, it’s a single I manufactured with an urge in my belly to come to feel at property once again, and I was so pleased with the effects that it may well develop into a defining dish of my adult a long time.
Chickpea and potato curry with speedy paratha
You are going to need to have a blender or compact food stuff processor to make this. You can find pre-built paratha in Indian supermarkets, if you really don’t want to make your own.
Prep 5 min
Prepare dinner 55 min
1 onion, peeled and about chopped
2 tbsp tomato puree (40g)
75ml neutral oil – I are likely to use rapeseed oil
5 garlic cloves, peeled
2½ tbsp sambal oeleck – Yeo’s is my go-to, and is most likely the easiest to come across in the world food stuff aisle of bigger supermarkets and in south-east Asian meals shops
4 contemporary or frozen makrut lime leaves, deveined
1½ tsp high-quality sea salt
500g maris piper potatoes, or a different floury assortment, peeled and lower into 3cm parts
2 x 400g tins chickpeas, not drained
1 x 400ml tin coconut milk
For the paratha
1 x 500g block puff pastry dough
Simple flour, for dusting
Very first make the curry paste. Set the onion, tomato puree, oil, garlic, sambal oeleck and lime leaves in a blender or tiny meals processor, and blitz to a smooth paste, stopping to scrape down the sides as needed (if your blender is struggling, increase some drinking water a tablespoon at a time to loosen the mixture). Scrape the paste into a significant saucepan and cook dinner on a medium heat, stirring usually, for about 10-12 minutes, till the paste starts off to arrive away from the sides of the pan and it releases some of the oil again into the pan.
Stir in the salt, the chickpeas and their drinking water, the potatoes and the coconut milk, change up the heat and convey to a boil, which should consider about five minutes. Change the heat to very low and simmer for a even further 20 minutes, stirring once in a while, until finally the potatoes are fudge-delicate.
If you are building the paratha, clean and lightly flour a get the job done surface. Unwrap the pastry and pinch off all-around 60g for each paratha (preserve any excessive pastry for a further use). Roll each piece into a ball, then squash between your palms to sort a patty. Coat both equally sides of the patty with flour, then roll out into a 18-20cm round, and repeat with the remaining pastry.
Place a nonstick frying pan on a medium-superior heat and, when scorching, lay in the pastry round and cook for a moment and a fifty percent, turning each individual 30 seconds, till dim brown spots seem and there is no noticeable raw (ie, translucent) dough on possibly facet. Transfer to a plate and repeat with the remaining dough.
Ladle the curry into a substantial bowl or individual bowls and provide with a huge pile of parathas along with.