POTATO AND CHICKPEA CURRY WITH OKRA PODS

Hot India

vegan

main course

medium

Jean-Philipp Schneider

INGREDIENTS FOR 4 PERSONS

200 g dried chickpeas
3 bay leaves
400 g waxy potatoes, peeled in 1.5 cm cubes
140 g onions in fine cubes
20 g garlic in fine cubes
20 g ginger freshly peeled and finely chopped
400 g pureed tomatoes
250 ml coconut milk
1 tbsp tomato paste
2 teaspoons turmeric
1 teaspoon Curry Mumbai
2 tbsp TOMAMI Hot India
50 g coriander freshly chopped
1 lemon, juice and zest
300 g okra pods
Salt
Sugar
50 ml rapeseed oil

INSTRUCTIONS

The day before soak the chickpeas for 24 hours with twice the amount of water.
Pour off the water, rinse and add fresh water, a little salt and the bay leaves and simmer gently for 1 hour. The chickpeas should be fairly soft but still retain some firmness. Allow to cool down in the liquid and retain the liquid to adjust the consistency of the curry.

Fry the garlic and onion cubes in rapeseed oil. As soon as the garlic begins to change colour, add the ginger and fry briefly. Add the tomato paste and the spices and deglaze with coconut milk, TOMAMI Hot India, 1 dl chickpea stock and the tomatoes. Add the potato cubes, bring to the boil and season with salt.

Simmer and after about 10 minutes add the chickpeas. When the potatoes are done, season with salt, a pinch of sugar, lemon juice and lemon zest. Mix in 2/3 of the coriander and sprinkle the rest on top when serving. Wash the okra pods, dry and remove the stalks and ends. Fry in a pan for 2-3 minutes and season with salt and pepper.

Serve with jasmine rice, basmati rice or naan bread.

Preparation time: soaking time 24 hours – preparation time chickpeas 1 hour – preparation of the dish approx. 30 minutes