CHiCKPEA POTATO DRY CURRY
(Garbanzo Beans)
This is an extremely simple dish to prepare.
Absolutely kindergarten, really ... :D
1. Saute the Ingredients ...
onions, garlic, cumin seeds, aniseed and cinnamon stick
until the aroma is irresistibly fragrant.
2. Add On ...
Add curry powder.
Fry Fry Fry.
Add chopped tomatoes.
Add potatoes.
We love potatoes ... we normally overdo it when it comes to potatoes. :D
Add fresh milk. Shake black pepper over. Add seasalt.
3. Simmer ...
over medium heat with lid closed
until the potatoes are tender.
Add the chickpeas (steamed earlier as a TV snack).
Add a small tub of yoghurt.
If we were using the pressure cooker, we would add
the chickpeas and potatoes together in the pot.
the chickpeas and potatoes together in the pot.
Continue to simmer ... until the curry dries up a little.
Serve immediately on a bed of rice. :D
Yummy! The potatoes are ultra tender and
the chickpeas are soft to chew.
We had the curry with naan bread
the next day for lunch.
Bon Appetite!
My morning green drink ...
Keeps the body alkaline ...
