Chickpea & potato curry from Flavour Kitchen: Vibrant Recipes with Creative Twists (page 60) by Crystelle Pereira

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Notes about this recipe

  • Eat Your Books

    Can substitute jaggery for caster sugar.

  • anya_sf on November 10, 2023

    I only had dried curry leaves - not sure how much that affected the flavor. My "medium" potatoes (Yukon Gold) were probably twice the size, but I was happy with that amount. Simmered with the lid ajar so the liquid was mostly absorbed. The curry was heavily spiced (but not spicy) and pretty tasty; definitely don't skip the red onion and cilantro.

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