Turkish peas with potato curry
2 servings
35 minutes
Turkish chickpeas with curry potatoes is a cozy, warming dish inspired by British cuisine with an Indian twist. It combines the tenderness of boiled potatoes with the spicy depth of red curry paste, creating a harmonious balance of flavors. Chickpeas add pleasant texture and nutrition, while yogurt provides a light creaminess. Crispy toasted pita bread serves as the perfect complement, allowing you to soak up the aromatic sauce. This dish is not only hearty but also versatile: it can be served as a light lunch or dinner, and its blend of spices warms and fills with Eastern aromas. Such a dish is great for lovers of rich and expressive flavor compositions, while fresh coriander adds lightness and freshness.
1
Boil the potatoes in their skins, peel, and cut into 4 pieces. Preheat the grill. In a pot, heat oil and sauté finely chopped onion and chili pepper (seedless) for 2-3 minutes, stirring. Add curry paste and sauté for another minute, continuing to stir. Pour in hot broth and bring to a boil. Season to taste.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Green chili pepper: 2 pieces
- Red curry paste: 2 tablespoons
- Vegetable broth: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Add chickpeas and boiled potatoes to the broth, stirring, and keep on the heat for a few minutes. Pour in the yogurt and let it warm up.
- Canned chickpeas: 200 g
- New potatoes: 225 g
- Greek yoghurt: 1 tablespoon
3
Grill the bread.
- Pita bread: 2 pieces
4
Place the bread on a serving plate, add Turkish chickpeas and curry potatoes on top. Sprinkle with crushed coriander.
- Ground coriander: to taste
