Chana Aloo Curry
I. Love. Curry. I also like finding delicious sauces to lather all over delicious dosas! This curry is subtly spicy, loaded with protein and iron, and so satisfying. Plus...potatoes! This is how we made it:
2 medium potatoes, cut into cubes
½ white onion
1 bunch of spinach, chopped
1 can diced tomatoes, chopped
4 garlic cloves, minced
1 can coconut milk
1 can chickpeas, drained
2 tsp keralan Masala or curry powder
1 tsp salt
Pinch of cayenne
Boil potatoes in a small saucepan for about 10 minutes or until tender. Drain, and set aside.
Heat a large pan over medium heat and add a tablespoon of oil. Sautee the onions until soft, about 5 minutes. Add the can of tomatoes, garlic, coconut milk, chickpeas, masala, salt, and cayenne. Stir it up, bring it to a simmer, and cook for 20 minutes. Add the spinach and cook for another two minutes.
Serve over rice or with Red Lentil Dosas.