Meera Sodha's vegan recipe for chickpea and potato curry A home-cooked meal of chickpea and potato curry with a quick paratha

Potato curry was a signature dish of my youth and, if I'm being honest, I didn't like it at the time (sorry, Mom). But, as sometimes happens with things you didn't like as a child (antiques, Neil Diamond and my sister, for example), they come full circle and later in life you find some kind of tough love for them. However, today's recipe isn't my family's potato curry; instead, it's what I made with a nudge in my stomach to feel at home again, and I'm so pleased with the result that it could become a defining dish of my adulthood.

Chickpea and potato curry with quick parathas

You will need a blender or small food processor to make this. You can find ready made parathas in Indian supermarkets, if you don't want to make your own.Preparation 5 min

  • Cook 55 min
  • Serving 4
  • 1 onion, peeled and coarsely chopped
  • 2 tbsp tomato puree (40g)
  • Neutral oil 75ml – I tend to use rapeseed oil
  • 5 cloves of garlic, peeled
  • 2½ tbsp sambal oleck – Yeo is my choice, and probably the easiest to find in the world food aisles of major supermarkets and in Southeast Asian food stores
  • 4 pieces of fresh or frozen makrut lime leaves, veins removed
  • 1½ tsp fine sea salt
  • 500g maris piper potatoes, or other type of flour, peeled and cut into 3cm pieces
  • 2 x 400g canned chickpeas, undrained
  • 1 x 400ml canned coconut milk

For the parathas

1 x 500g puff pastry block dough

Wheat flour, for sprinkling

First make the curry paste. Place the onions, tomato puree, oil, garlic, omelette sauce and lime leaves in a blender or small food processor, and blitz until it becomes a smooth paste, stopping to scrape down the sides as needed (if your blender is having trouble, add water and a tablespoon). all at once to loosen the mixture). Scrape the pasta into a large saucepan and cook over medium heat, stirring frequently, for about 10-12 minutes, until the pasta starts to slide off the sides of the pan and releases some of the oil back into the pan.

Stir in the salt, chickpeas and water, potatoes and coconut milk, increase the heat and bring to a boil, which should take about five minutes. Lower the heat and simmer for another 20 minutes, stirring occasionally, until the potatoes are tender.

If you are making parathas, clean and lightly flour a work surface. Unwrap the cookies and pinch about 60g per paratha (save leftovers for another use). Roll each piece into a ball, then squeeze it between your palms to form a patty. Coat both sides of the patty with flour, then roll into an 18-20cm round, and repeat with the remaining cakes.

Place a nonstick skillet over medium-high heat and, when hot, place it on top of the round cake and cook for a minute and a half, turning every 30 seconds, until dark brown spots appear and nothing looks raw (i.e., translucent). . ) dough on both sides. Transfer to a plate and repeat with the remaining dough.

Ladle the curry into large bowls or individual bowls and serve with a large pile of parathas on the side.

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