Recipe by Chef Edlear
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.
Top Review by lolablitz
Great vegetarian recipe that's super light on the wallet. I used a can of chickpeas and used chicken broth in place of the chickpea broth and then just salted to taste. I used a sweet curry from Penzeys and also added a heaping Tb of honey at the end. Hubby loved it, thanks for the keeper.
- 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
Directions See How It's Made
- Soak 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.
- Put 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.
- Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
- Reduce 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.
- Add the curry powder and the cumin, stir.
- Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
- Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
- Add 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.
- Taste and adjust the salt/ peppers to your tastes.