A kind friend dropped this delicious curry to us once when I was not well, it was just what I needed at the time warming (with all the Indian spices) and comforting (with the soft potato and chickpeas). I liked it so much I asked if she would share the recipe, she did and it was actually a thermomix recipe, and as I do not have one of those, I used my ordinary old kitchen knife, mortar and pestle and saucepans to create my own version.
- 50g butter or ghee
- 2 cloves of garlic
- 3cm of ginger
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- 1 tsp of ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp of chilli powder
- Rind of 1 lime
- 400ml of can coconut milk (use organic if possible)
- 1 tsp of sea salt
- 6 potatoes, washed and cubed
- 1 large of can chickpeas (use organic if possible or 2 cups cooked)
- 300ml water
- 80g peas, fresh or frozen
- 90g cauliflower, cut into small florets
- 50g pine nuts, toasted (optional)
- Place the seeds into a saucepan on medium heat and dry roast for a couple of minutes. Then place into a mortar and pestle, set aside.
- Add lime rind, crushed garlic, and grated ginger to a pan with butter or ghee and saute for a few minutes at a medium heat.
- Add coconut milk, salt, potatoes, chickpeas, water, spices and cook for 20-30 minutes on a medium heat until soft.
- Add peas and cauliflower and cook for a further time on a low-medium heat at a bubbling simmer.
- Sprinkle with pine nuts and serve on a bed of organic brown rice.