Monday, October 4, 2010

Curry Potatoes and Carrots

(or curry potato mash with carrots and chickpeas . . .)

Photobucket

2-3 medium red potatoes, cubed
2 carrots, coarsely sliced
1 onion, diced
1-3 cloves garlic, minced
2-4 tsp garam masala
2 tsp curry powder
1-2 Tbsp olive oil
Pinch dry mustard or mustard seed
1 can/cup chickpeas (rinsed if canned aka garbanzo beans)

Cover potatoes and carrots with water and boil until soft, about 20-30 minutes. While these are boiling, put all the spices, onion, garlic, and oil in a sauce-/fry-pan and fry, stirring frequently, until onions start to turn translucent.

When potatoes and carrots are done, drain off excess liquid and reserve for later. Mash with a potato masher or fork, adding reserved liquid as needed to resemble mashed potatoes, but leave it a little chunky. Add the onion mixture and chickpease to the potato mixture. Mix well.

Serve with a side of vegetables, something green. I really like serving it with shelled edamame. A nice side salad would be awesome, too.

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