Chickpea & Potato Curry

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.

Modifications:

  • 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.

See you soon!

~ Lynona

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