Vindaloo-style potato and chickpea curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Scrub the potatoes and cut them into 3 cm chunks, skin on. Chop the onion, crush the garlic, peel and grate the ginger, and drain and rinse the chickpeas.
2. Put the potatoes, chickpeas, onion, garlic, ginger, chopped tomatoes, tomato purée, rice vinegar, cumin, mustard seeds, chilli flakes, smoked paprika and turmeric in the slow cooker with 100 ml of water. Stir well. Use only 1 tsp of chilli flakes if you want it milder.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the potatoes are tender.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. Crush a few potato pieces and chickpeas against the side to thicken the sauce, season with salt and pepper and serve over the rice.

Tip Rice vinegar can be swapped for cider vinegar. The chilli flakes can be reduced, since the heat builds as it cooks.

Photo made with AI.

From Nosha · nosha.app