| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 9g | 1g | 82g |
| sugars | fibre | protein | salt |
| 7g | 12g | 17g | 0.8g |
Why I Love Austrian Chickpea and Potato Curry with Basmati Rice
I have a soft spot for our Chickpea and Potato Curry with Basmati Rice – there’s a comforting warmth to it that sweeps me up into a nostalgic embrace every time. This dish is home in a bowl; it’s a delicate dance of spices and hearty components that come together in a dish that is utterly satisfying, not least because it’s a nod to an Austrian recipe that has settled in so well to my sunny Californian kitchen.
A Culinary Crossover
Our Chickpea and Potato Curry sits beautifully at the crossroads of Eastern European comfort food and heart-warming South Asian flavors. I must tip my hat to the renowned Austrian chef, Bernhard Mairinger, who initially inspired me to explore these culinary territories. Much like his philosophy, this East-meets-West recipe strikes an inviting balance between the rich, flavorful curry and uplifting Basmati rice, which is like a breath of fresh air, mirroring the exquisite fusion in my repertoire.
The Comfort in the Familiar
The beauty of this recipe is rooted in its simplicity. It’s pleasantly reminiscent of a good ol’ American stew, except it brings a surprising twist – an exotic medley of spices like turmeric, cumin, and coriander. It’s a beautiful chaos of flavors, tied together with a soothing warmth, much like the familiar favorites back home. If you relish a hearty spaghetti Bolognese or a classic pot roast, you will find a similar comfort in the robustness of this chickpea and potato curry.
Perfect Pairings
I love to pair this dish with other light, simple sides that complement the rich curry without overshadowing it. A fresh, crisp salad or a slice of warm, crusty bread balance out the dish perfectly. And nothing can beat the pairing of a full-bodied white blend from the sunny vineyards of my Californian home. Trust me, when you have a spoonful of this curry while sipping on a glass of wine under the bright California sunshine, it feels like you’ve brought a piece of the world home.
In the end, this recipe stands as a testament to the richness that arises when diverse culinary landscapes meet, resulting in a dish that not only tastes amazing but also brings a sense of togetherness, transporting you across oceans and continents with each bite.
What You’ll Need
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 large potatoes, chopped into bite-sized pieces
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 cup green peas, frozen
- Salt to taste
- 1 handful fresh cilantro, chopped
- 2 cups basmati rice
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the chopped onions and saute until they are soft and beginning to brown, which should take about 5 minutes.
Step Two
Add the minced garlic, grated ginger, turmeric, cumin, coriander, and cayenne pepper to the pan. Stir the mixture well and continue to cook for another 1-2 minutes until the spices are fragrant.
Step Three
Pour the vegetable broth into the pan. Then add the chopped potatoes, drained and rinsed chickpeas, and diced tomatoes. Stir well to combine.
Step Four
Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
Step Five
While the curry is simmering, cook the basmati rice according to the package instructions.
Step Six
Once the potatoes are tender, add the frozen peas to the pan. Cook for an additional 5 minutes, or until the peas are heated through.
Step Seven
Season the curry with salt to taste. Then stir in the chopped fresh cilantro.
Step Eight
Serve the chickpea and potato curry over the cooked basmati rice.
