This is clearly not a traditional curry but it is inspired from what I know about the culture.
The idea started from the seasoning attached to this recipe. Pre-made spice blends save my life when I’m uninspired after a long day working and, this seasoning was inspired from the episode of Chef’s Table (…on netflix, you HAVE to watch it) where they featured the progressive restaurant Gaggan in Bankok. The way Gaggan Anand described the perfect flavour balance of his dish made my head spin and this is what I was able to come up with. Some red chili powder would be interesting to give it a spicier twist but, I sadly didn’t have any on hands. Instead, I choose to top the curry with a little bit of Kochukaru (Korean red pepper flakes, used in kimchi) and it gave it the little spiciness I didn’t add in the seasoning.
I hope you’ll enjoy this potato & chickpea curry recipe and new spice blend attached to it. Make sure to have a small container for the remaining seasoning because you’ll have extra to be creative with.
Happy Cooking! *^_^*
- ½ teaspoons of dried thyme leaves
- 2 teaspoons of unroasted white sesame seeds
- ½ teaspoon of turmeric
- 1 teaspoon of ground cumin seeds
- ¼ teaspoon of cinnamon
- 2 teaspoon of curry powder
- 1 teaspoon of table salt
- 3 teaspoons of coconut palm sugar
- - In a mortar, crush the sesame seeds and the dried thyme leaves until almost everything becomes a paste.
- - Transfer in to an airtight container and mix in the rest of the ingredients. Keeps in the fridge for a long time.
- For the Curry:
- 3 teaspoons of coconut oil
- 10-12 small red potatoes, skin removed, cut in half and quickly rinsed once
- 2 huge fresh garlic cloves, sliced in long big slices
- 1 small yellow onion, cubed
- 1 small white onion, cubed
- 3 teaspoons of Sweet Sesame Curry Seasoning
- 1 cup of canned & diced tomatoes with their juices
- ½ cup of canned chickpeas
- ½ cup of coconut milk (thick)
- black pepper coarsely crushed
- Serve it on top of:
- Cooked, Black Japanese rice.
- - On the stove top, on high heat. Heat the coconut oil, uncovered, in a non stick frying pan. Toss in the garlic, onions & spice mix. Grill while mixing constantly for 2 minutes or until the onions starts to sweat.
- - Add your potatoes and keep grilling for a good 10 minutes or until the potatoes starts to have nice grilling marks all around and the garlic and onions grilled enough (but did not burn), creating a decent amount of "caramel like" juices that we'll be scraping off gently once we add our liquids.
- - Add all the rest of the ingredients, mix everything nicely, reduce the heat of LOW, cover and let simmer for at least 20-25mins or until the potatoes are cooked through.
- - Serve it on black Japanese rice and voilà! Easy potato curry for the win! Bon appétit!
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