India Express by Rukmini Iyer

Author:Rukmini Iyer [Iyer, Rukmini]
Language: eng
Format: epub
ISBN: 9781473565807
Publisher: Random House
Published: 2022-09-15T00:00:00+00:00

MAIN

450g waxy potatoes (e.g. Charlotte), peeled and cut into 2.5cm pieces

7–8 fresh curry leaves

1 × 400g tin kala chana chickpeas, drained and rinsed

Juice of 1 lemon

STORECUPBOARD

45g desiccated coconut

1 dried red bird’s eye chilli

2 teaspoons coriander seeds

2 tablespoons neutral or olive oil

¼ teaspoon mustard seeds

Pinch asafoetida

1 teaspoon sea salt flakes

Cook the potatoes in a large saucepan of boiling water for 8 minutes until just tender. Drain well, then let them steam-dry for a minute.

Meanwhile, tip the coconut, chilli and coriander seeds into a spice grinder or high-speed blender or Nutribullet and blitz for a few seconds until the coconut is quite fine.

Heat the oil in a large frying pan over a medium heat; when hot, add the mustard seeds. As soon as they start to splutter, add the curry leaves and asafoetida and stir-fry for 30 seconds.

Lower the heat, then add the ground coconut mixture and stir-fry for a further 1–2 minutes until the coconut has darkened slightly. Tip in the drained kala chana chickpeas and mix well, then add the cubed potatoes and salt. Very gently toss the potatoes through the chickpeas until they’re evenly coated in the coconut spice mix.

Taste for salt, add more if needed, then squeeze over the lemon juice before serving hot. Serve with rice or flatbreads and yogurt for double carbs.

LEFTOVERS: Leftovers are lovely heated through the next day.

KERALAN POTATO CURRY WITH CHICKPEAS & COCONUT

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