Peppery Chickpea & Potato Curry
For 3-4 servings:
1 tsp black peppercorns
2 large cloves garlic, peeled
2–3 Tbsp chopped coriander leaves
1 Tbsp canola oil
1 Tbsp mild curry powder
2 medium (300–500g) waxy or new potatoes, scrubbed and diced
1 x 400g can chickpeas, rinsed and drained
2 medium tomatoes, diced
3/4 cup coconut cream
1/2 cup hot water
1 Tbsp soy sauce
1/2 tsp sugar salt to taste
1–2 Tbsp chopped coriander leaves, extra
The spiciness in this simple curry comes largely from black pepper, which gives an interesting heat that is quite different from chilli. We make it using a fairly mild curry powder, which gives flavour but does not mask the pepper effect.
Measure the peppercorns into a blender or mortar and pestle. Add the garlic and the coriander leaves and blend or pound to a paste. Add the oil and mix well.
Transfer the paste to a medium large non-stick frypan and cook over a medium heat, stirring frequently, for 2–3 minutes or until fragrant. Stir in the curry powder and cook for a further 1–2 minutes.
Add the prepared potatoes, chickpeas and tomatoes. Stir to coat with the spice mixture, then add the coconut cream, hot water, soy sauce and sugar. Bring to the boil, then reduce the heat to a gentle simmer and cook, stirring frequently, for 10–15 minutes or until the potato cubes are cooked through.
Season to taste with salt, garnish with the chopped coriander and serve. A cucumber salad and some naan bread make great accompaniments.
NOTE: If preferred, replace the coconut cream with 3/4 cup light and creamy evaporated milk plus 1/4 tsp coconut essence.