Minted Potato and Chickpea Curry
- 2 cups dried chickpeas
- 6 cups water
- 2 teaspoons pure chile powder
- 1 teaspoon turmeric
- 1 russet potato, peeled and diced
- 2 tomatoes, coarsely chopped
- ½ cup unsweetened coconut milk or coconut cream
- 1 to 2 teaspoons palm sugar or brown sugar
- Salt to taste
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh cilantro leaves
- 1 jalapeño chile, seeds and veins removed, finely chopped
Instructions:
This potato and chickpea curry, with its coconut milk and sugar, is more characteristic of southern Indian cooking than northern.
- Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.
- Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
- Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeño.
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