1 Cup dried chickpeas – soaked in cold water for 4 hours
4 Meduim potatoes – cut in 2x2cm cubes
1 big union chopped
oil
Big tin coconut cream
½ cup frozen peas
1 stock cube
2 tablespoons Masala Curry Mix
Teaspoon brown sugar (or more if you like it sweet)
Fry onion till translucent. Add spices and fry a minute, drain chickpeas and add with rest of ingredients except the coconut cream and frozen peas. Add cup of water with the stock cube. Add more water if needed during cooking but remember that you are going to add coconut cream that’s going to make the sauce so try and keep it on the dry side. Cook on medium until chickpeas and potatoes are cooked but firm. ( you don’t want it mushy) Add peas and cream and cook for 5 min. Taste for salt and sugar. If you want more heat add cayenne pepper. If you want thicker sauce add a spoon of Maizena mixed with a little water. Cook 5 more minutes. Let it stand for a few minutes before serving.
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My Aartappel en kekkerertjie resep soos belowe. Ek weet die speserye klink baie maar dis n bere resep en die moeite werd. Hy’t alles in. Ek het hom ook al gemaak met hoender by. Jy kan natuurlik ander groente ook bysit en as jy nie van n sterk kerrie smaak hou nie kan jy 1 ipv 2 lepels kerrie gooi.
https://www.foodloversrecipes.com/2015/04/masala-curry-mix-2/
Bron: Retha Ingel Marais
