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Sunday, February 15, 2015

Vadouvan-Braised Potatoes and Chickpeas

A twist on aloo chana (potatoes and chickpeas), this is a super easy, deeply flavorful combination that tastes even better the day after it's made. The technique for braising the potatoes comes from Molly Stevens via the Washington Post, but is made spicy with the addition of Vadouvan, the slightly sweet, slightly smoky curry blend. Serve it with rice to lap up some of the extra sauce.

1 1/2 pounds potatoes, preferably small red or new potatoes
1 1/2 cups cooked chickpeas (from about 3/4 cups dried chickpeas)
3 tablespoons oil or butter
2 to 3 teaspoons Vadouvan, or to taste
Salt to taste

Scrub the potatoes, then use a vegetable peeler to cut a band around the middle. Arrange the potatoes in a single layer in a heavy-bottomed pot, then scatter in the chickpeas, oil or butter, Vadouvan, and salt. Pour 1 cup of water over all, then cover and cook over medium heat. Once the mixture comes to a simmer, lower the heat and simmer for 10 minutes. Turn the potatoes over and cook for another 10 to 15 minutes, until the potatoes are just tender.

Uncover the pot, raise the heat to high, and boil, shaking the pan gently every 30 seconds or so, until the sauce is thickened but not all the way evaporated, about 3 to 4 minutes.

Adjust seasonings to taste and serve over rice.

Yield: 4 to 6 servings

Vadouvan curry

This post is part of our series on curry. For others in the series check out:
A History of Curry
Around the World of Curries
Vadouvan-Braised Potatoes and Chickpeas
Curry & Chocolate
Sri Lankan Chicken Curry

Kara Elder grew up playing in the kitchen cupboards and reading cookbooks for fun while watching her mom cook tasty Mexican meals. After graduating with a degree in Russian, she found herself increasingly interested in reading food blogs and planning menus. Kara is a Bazaar Spices Team Member and works for Joan Nathan, a DC-based cookbook author and food writer. She also writes for the Jewish Food Experience

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