1/2 Photos of Chickpea, Potato, and Cabbage Curry
Chef Edlear's Note:
This is one of our favorite Madhur Jaffrey recipes from her wonderful book "From Curries to Kebabs: Recipes From the Indian Spice Trail". We like this with steamed basmati and parathas. My honey likes leftovers cold in his lunch. I use young green cabbage for this, and sometimes if I'm distracted I will use rinsed, canned chickpeas. I have used habanero and scotch bonnet peppers, and also red pepper flakes, it all depends on your personal taste, and what's available at the grocery. The preparation times do not include the chickpea soak/cook time.
My Private Note
Units: US | Metric
- 236.59 ml dried garbanzo beans
- 236.59 ml chunked onion
- 4 garlic cloves
- 1.23-2.46 ml red pepper flakes or 0 fresh habaneros or 0 fresh scotch bonnet pepper, to taste
- 29.58 ml oil
- 14.79 ml hot curry powder (to taste)
- 4.92 ml dry roasted and ground cumin or 4.92 ml just cumin powder
- 453.59 g potato, peel and cube
- 4.92-9.85 ml salt (to taste)
- 1064.65 ml cabbage, chunks
- 1Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
- 2Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
- 3Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
- 4Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
- 5Add the curry powder and the cumin, stir.
- 6Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
- 7Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
- 8Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
- 9Taste and adjust the salt/ peppers to your tastes.
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Nutritional Facts for Chickpea, Potato, and Cabbage Curry
Serving Size: 1 (295 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 377.1
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 618.2 mg
- Total Carbohydrate 60.6 g
- Dietary Fiber 14.5 g
- Sugars 10.5 g
- Protein 13.8 g