Curried Chickpea and Potato Stew
A favorite curry combination, this vegetable stew is warming and hearty on cold nights.
- 1 Tbs. water
- 1 yellow onion, coarsely chopped
- 2 Tbs. chopped fresh ginger
- 4 garlic cloves, chopped
- 1 small red or green jalapeño chili, seeded and chopped
- 1 1/2 Tbs. curry powder
- 3/4 tsp. salt, plus more, to taste
- 4 Tbs. corn or peanut oil
- 2 large boiling potatoes, peeled and cut into small cubes
- 1/2 lb. okra, fresh or frozen, trimmed and thickly sliced (optional)
- 1 1/2 cups chicken or vegetable broth
- 1 can (14 1/2 oz.) chickpeas, drained and rinsed
- Steamed rice for serving
Prepare the curry base
In a blender, combine the water with the onion, ginger, garlic and chili and process until a paste forms. In a small bowl, stir together the curry powder and 1/2 tsp. of the salt.
Sauté the vegetables
Warm a large fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the potatoes and sauté until lightly browned, about 5 minutes. Season with the remaining 1/4 tsp. salt and, using a slotted spoon, transfer to a bowl. Return the pan to high heat and add 1 Tbs. of the oil. Add the okra, if using, and sauté until slightly crisp, about 5 minutes. Using the slotted spoon, transfer the okra to the bowl with the potatoes.
Cook the stew
Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the onion-garlic paste and fry until fragrant, about 2 minutes. Stir in the curry mixture and the broth, mix well and bring to a boil. Add the sautéed vegetables and the chickpeas. Reduce the heat to low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Taste and adjust the seasoning with salt. Serve with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).