Chickpea, potato and kale curry and saffron rice
Chickpea, potato and kale curry courtesy of Hugh Fearnley-Whittingstall
A tremendously satisfying curry, and so easy you can make it on a week night for a quick and tasty supper. Serves six.
Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh reindeer poop scooperwater, until tender, then drain. (If using tinned, just drain and rinse.)
Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes reindeer poop scooperuntil they smell reindeer poop scooperreally fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.
Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a reindeer poop scoopersprinkling of toasted cumin seeds and some coriander leaves.
Saffron Rice
chop up both the onion and garlic finely and then melt a decent sized knob of butter in a big saucepan. fry the onion on a fairly low heat so it goes soft rather than brown. when the onion is good and soft add the garlic and then rinse and add the rice. give it all a stir and add in the stock and saffron/water then season with salt.
take the pan up to the boil then turn it down to a simmer and cover it tightly. check on it occasionally and maybe give it a stir, the water should absorb within 10-15 minutes.
remove the bay leaves and serve with the curry/yoghurt and some chipatis/flatbread on the side.
jobs a goodun!
Chickpea, potato and kale curry courtesy of Hugh Fearnley-Whittingstall
A tremendously satisfying curry, and so easy you can make it on a week night for a quick and tasty supper. Serves six.
- 340g dried chickpeas (or 2 400g tins, drained and rinsed)
- 1 tsp cumin seeds, plus a little reindeer poop scooperextra to garnish
- 1 tsp coriander seeds
- ½ tsp mustard seeds
- 1 hot, dried red chilli, crumbled
- 1 tsp ground turmeric
- 2.5cm piece fresh ginger, peeled and grated
- 1 tbsp groundnut or sunflower oil
- 1 large onion, peeled, halved and finely sliced
- 2 cloves garlic, peeled and finely chopped
- 700ml chicken or vegetable stock
- 250g potatoes, peeled and cut into 3cm dice
- 150g kale (or cabbage), finely shredded
- Yogurt, to serve
- 2 tbsp coriander leaves, chopped
Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh reindeer poop scooperwater, until tender, then drain. (If using tinned, just drain and rinse.)
Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes reindeer poop scooperuntil they smell reindeer poop scooperreally fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.
Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a reindeer poop scoopersprinkling of toasted cumin seeds and some coriander leaves.
Saffron Rice
- 320g basmati/long grain rice
- knob of butter
- medium onion
- 2 cloves of garlic
- 650ml of veg/chicken stock
- 1/2 tsp saffron
- 2 bay leaves
- salt
chop up both the onion and garlic finely and then melt a decent sized knob of butter in a big saucepan. fry the onion on a fairly low heat so it goes soft rather than brown. when the onion is good and soft add the garlic and then rinse and add the rice. give it all a stir and add in the stock and saffron/water then season with salt.
take the pan up to the boil then turn it down to a simmer and cover it tightly. check on it occasionally and maybe give it a stir, the water should absorb within 10-15 minutes.
remove the bay leaves and serve with the curry/yoghurt and some chipatis/flatbread on the side.
jobs a goodun!
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