Week 15a: Thai Chickpea Curry

Those darn waxy potatoes taunting me again!

After the vegetable cutlets debacle (http://wp.me/p42Dr4-X) I went online to find out which potatoes were waxy and which weren’t – I was surprised to learn that there are so many!  Unfortunately, I was looking on the run up to Christmas, and the already limited choice of potatoes in Hammersmith was distinctly floury.

Then, I chanced upon a pack of Maris Peer potatoes in M&S Foodhall.  I pounced on them, and then bought them to avoid the angry stares of security.  Not wanting to try feeding my lover the cutlets again I remembered a different recipe in the Cupboard Love book:  Thai Chickpea Curry!

This curry uses garlic, fresh ginger, black pepper, vegetable oil, a medium sized waxy potato, madras curry powder, coconut milk, a tin of chickpeas, tomatoes, soy sauce, salt and sugar.  For once, I had most of the ingredients in, and the others weren’t hard to find.

Then I hit my only hurdle.  The recipe asked me to pound or blitz the ginger, pepper and ginger into a paste.  I didn’t have  pounder or a blitzer, but the waxy potatoes were mocking me, so I had to improvise:

My rolling pin and tin foil blitz-pounding-extravaganza!  It didn’t turn very paste-like, more like lumpy dust actually, but I had to improvise…

Like all wok-cooked curries, everything else gets lobbed in pretty quickly, and then it boils and simmers down, from this:

To this:

The tomatoes get put in for the last few minutes.  The recipe said to put in basil or coriander, but I didn’t have either (and it was the night before I escaped north for Christmas so I wasn’t going to get any in specially) so I left it out.

I have to say, it turned out delicious.

Thai Chickpea 5

I’ve made it three times now, and its turned out slightly differently every time.  The only problem I have with this curry is that what my body does to cheap eggs is nothing compared to what it can do to half a can of chickpeas.

I canvassed my friends and the various suggestions for making chickpeas less gassy included peeling the chickpeas (which I don’t fancy doing for a whole tin of them) adding parsley (which either stops the gas or makes it smell like parsley…?) or either cooking the chickpeas for longer or shorter (but my friend couldn’t remember which)

If anyone knows how to make chickpeas less ‘trumpy’ or knows a substitute that’s as tasty and comes in a handy 400g tin, please do not hesitate to post a comment below (No, seriously, please do – I can’t open my bedroom windows, I need a solution before I make it again)

But to end on a nicer note, I bought myself a little present before I cracked open the tinfoil to make it a third time:

My kitchen’s becoming high-tech!

(I meant to post this Christmas week, and I completely forgot – and now its the end of January… So Slack!)

Cupboard Love by Tom Norrington-Davies (Hodder & Stoughton 2005 ISBN 0 340 83525 5)

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