Chickpea and Potato Curry with Quick Paratha
50 minServes 4
A fragrant coconut curry of chickpeas and potatoes, served with quick-fried puff pastry flatbreads.
| prepPeel and roughly chop 1 onion | ||||
| prepPeel 5 garlic cloves | ||||
| prepDevein 4 makrut lime leaves | ||||
| prepPeel potatoes and cut into 3 cm pieces | ||||
| 1 onion, peeled and roughly chopped | Blitz onion, tomato puree, oil, garlic, sambal & lime leaves to smooth paste | Cook paste in saucepan 10–12 min, medium heat, until it releases oil | Bring to boil, then simmer 20 min until potatoes are soft | Ladle curry into bowls and serve with parathas |
| 40 g tomato puree | ||||
| 75 ml neutral oil | ||||
| 5 garlic cloves, peeled | ||||
| 2.5 tbsp sambal oeleck | ||||
| 4 fresh or frozen makrut lime leaves, deveined | ||||
| 1.5 tsp fine sea salt | Stir in salt, chickpeas with liquid, potatoes & coconut milk | |||
| 500 g maris piper potatoes, peeled and cut into 3 cm pieces | ||||
| 800 g chickpeas, not drained | ||||
| 400 ml coconut milk | ||||
| 500 g block puff pastry dough | Flour work surface, pinch off 60 g pastry, roll into 18–20 cm round | Fry paratha in nonstick pan, medium-high, 1.5 min total, turning every 30 sec | ||
| Plain flour, for dusting | ||||
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