Spice up your mashed potatoes with this addicting spiced potato curry! It's one of those dishes that's extremely versatile -- make it as a side dish or serve with rice or naan for a vegetarian main course. Don't let the long list of spices scare you away! Look at this dish as an opportunity to visit your local Indian store, or you can easily purchase the spices from an online store like HERE or HERE
As a side dish, this would be perfect to serve with Coconut Braised Chicken with Coconut Rice and Salmon Honey Teriyaki.
Spiced Potato and Chickpea CurryPrint Grocery List Print Recipe
- 2 lb. Yukon Gold potatoes
- 1⁄4 cup neutral oil like grapeseed or canola
- 1 teaspoon black mustard seeds (or use coriander seeds)
- 1⁄2 teaspoon fenugreek seeds
- 20 fresh or frozen curry leaves
- 4 cloves garlic, minced
- 1 small green Thai chiles or 1 serrano, halved
- 1 large yellow onion, roughly chopped
- one 14 ounce can chickpeas
- 1 1⁄2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 1 (2-inch) piece ginger, peeled and grated
- Kosher salt, to taste
- 1⁄3 cup chopped cilantro
Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2" pieces.
Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, chickpeas, coriander, turmeric, ginger, salt, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes.
Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.
Recipe lightly adapted from Saveur magazine