Greetings! Salutations! Wassup?
Here is the recipe I used: Easy Chickpea & Potato Curry (Chana Aloo Curry)
I made some modifications. Did you really expect anything different? Because I’m always changing something. I follow my heart, you should follow yours.
- I used 4 garlic cloves, that is what my heart led me to and “too much garlic” isn’t a real thing.
- I probably used closer to 3 cups of potatoes and 1.5 cups of chickpeas via the quick soak method. I wanted more potato to thicken the curry itself. I ended up mashing about 1/2 cup of the potatoes for this purpose.
- Y’all know good an well by now that I don’t measure seasonings, so I added the recipe amount but added more to taste. Let the ancestors guide your hand and taste buds.
- It’s going to take closer to 45 minutes for the potatoes and chickpeas to cook through.
- I added half a sprinkle (?) of cayenne pepper. We don’t do spicy over here, we like our food seasoned.
- Spinach was used instead of parsley because who just keeps fresh parsley around? Not me.
I paired it with some brown rice cooked with dried thyme, dried rosemary, and vegetable stock.
Super easy dinners are one of my top 5 favorite food related things.