Made chickpea curry with potato last night. Recipe called for less potato, but my potatoes were starting to become sentient beings so I had to put them to use… And who doesn’t love potatoes?!

Definitely on the spicy side, so I’d start with less cayenne and add more to taste. Probably didn’t help that I used Malaysian curry powder, but it was still delicious and not painful. I’d consider using a bit of coconut cream next time to make up more sauce and mellow the spice for a nice creamy texture.

Highly recommend using a waxy potato so it holds together.

It makes a lot of leftovers. I think the recipe says 5 servings, but it’ll do far more than that.

https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/

    • JohnnyEnzyme@piefed.socialEnglish
      6·
      12 days ago

      Since you don’t have the powder, you can also make curry by sauteing (EDIT: in ghee if possible) various seed and herb combinations, like turmeric, cumin, black mustard, and others. That will form the base of the flavor package. I suppose there’s dozens or hundreds of combinations possible.

      • FauxPseudo @lemmy.worldM
        5·
        12 days ago

        It’s way cheaper to make than buy. The initial startup cost hits hard but it quickly pays for itself batch after batch.

        But you gotta go to an ethnic market for supplies. If you are buying 2 oz of turmeric at a grocery store you will go bankrupt.

        • JohnnyEnzyme@piefed.socialEnglish
          4·
          12 days ago

          But you gotta go to an ethnic market for supplies.

          Oh, hells to the yeah. There are a couple Indian / International stores around this urban area, and it’s unreal how much cheaper and better-quality product you can get from those than from common supermarkets. I imagine that being a limiting factor across much of the States, tho.

          • StickyDango@lemmy.worldOPEnglish
            4·
            12 days ago

            Definitely. I used to live in really small towns in Victoria, Australia and I just couldn’t find some of the ingredients for a lot of Asian foods so I just had to use what was available. Some towns didn’t even have Asian grocers, and if they did, a lot of their products were far past their best before dates :(… Because a lot of regional Australian tastes are limited to parmas, burgers, fish and chips, and fried dim sims. 😭 Thai food is surprisingly popular, but they all get their ingredients from Melbourne, too.

    • StickyDango@lemmy.worldOPEnglish
      4·
      12 days ago

      It’s so good. I now have an over-abundance of eggplants in the fridge, so I’m eyeing up an eggplant curry next.

      This is also very tasty eaten cold, too. Just had some for lunch!

      Edit: Rude… I said thank you in my head, but didn’t put it in to text!