From inthekitchenwithkath.com
(Adapted from a recipe in Mark Bittman’s Kitchen Express)
Update February 28, 2017: I have just learned that asafetida usually includes wheat so it is not gluten-free. Simply eliminate asafetida to make the recipe gluten-free.
Serves 4 as a main dish
1 jalapeno pepper, minced
2 tablespoons minced ginger
4 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon mango powder (optional)
1/8 teaspoon asafetida (optional; omit for gluten-free)
2 large russet potatoes (1½ pounds total)
2 tablespoons oil (I used coconut oil)
1 medium onion, chopped (about 1 cup)
1 can coconut milk
1 cup water
1 can chickpeas, drained and rinsed (or 1¾ - 2 cups cooked chickpeas)
Rice, for serving
Cilantro, for serving
1. Mince the jalapeno pepper, ginger, and garlic, and set aside.
2. Combine the curry powder, cumin, cayenne pepper, mango powder, and asafetida in a small bowl.
3. Peel the potatoes, and cut them into ½-inch cubes. Put them in a bowl of cold water so they won’t turn brown before you use them.
4. Heat the oil in a large skillet. Add the onions and cook, stirring occasionally, just until they soften, about 3 – 4 minutes.
5. Add the jalapeno, ginger, and garlic. Cook, stirring, for about 1 minute.
6. Add the spices (curry powder, cumin, cayenne, mango powder, and asafetida) to the pan. Cook, stirring, for 1 minute.
7. Drain the potatoes and add them to the pan. Stir to coat with the spices.
8. Add the coconut milk and about 1 cup of water. Bring to a boil. Reduce heat so it’s just simmering. Cover and cook until the potatoes are tender. This will take about 15 minutes.
9. Add the chickpeas and cook until the chickpeas are warm, just a few minutes.
10. Serve over rice, and top with chopped cilantro, if desired.