Chickpea And Potato Curry
from the video
Trinidadian Roti And Fillings
by Pierce Abernathy
for 6 servings
2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups (480 mL) vegetable broth, or water, divided
3 lb (1.3 kg) potato, cubed
½ cup (50 g) fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz (425 g) chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour
Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
Add the curry powder mixture to the pot.
Add half of the vegetable broth and potatoes, and stir to combine.
Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
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