Brummie Potato and Chickpea Balti Mashup
Brummie Potato and Chickpea Balti Mashup

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brummie potato and chickpea balti mashup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Brummie Potato and Chickpea Balti Mashup Still my fav recipe ever. Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Add the spinach and stir until wilted.

Brummie Potato and Chickpea Balti Mashup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Brummie Potato and Chickpea Balti Mashup is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have brummie potato and chickpea balti mashup using 18 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Brummie Potato and Chickpea Balti Mashup:
  1. Make ready 1 large Onion
  2. Make ready 1/2 cup Butter
  3. Make ready 6 Gloves garlic
  4. Prepare 1/4 Grated ginger
  5. Prepare 1 tsp Cumin seeds
  6. Make ready 1 tsp Coriander seeds
  7. Take 1 tsp Chili powder
  8. Get 1 tbsp Cumin powder
  9. Prepare 1 tbsp Coriander powder
  10. Take 2 tbsp Curry powder
  11. Make ready 1 tbsp Tumeric powder
  12. Get 1 can Chickpeas
  13. Make ready 3 large Potatoes
  14. Prepare 2 can Tomatoes
  15. Prepare 1 tsp Salt
  16. Take 1 tsp Sugar
  17. Make ready 2 cup Vegetable or chicken stock
  18. Get 1 dash Cooking oil

Add them to a bowl and mash them with a fork or potato masher. Next add the onion and spice mix, mashed chickpeas, flax egg, chickpea flour, nutritional yeast and coriander. It should be for tender but not fall apart tender. Grate the potato and set aside to cool slightly.

Steps to make Brummie Potato and Chickpea Balti Mashup:
  1. Finely chop onion and garlic. Grate the small piece of ginger.
  2. Cook onions with a dash of salt, on a low heat until soft and transparent.
  3. While onions cook, heat a dash of oil in a pan and add cumin and coriander seeds. Toast for approx 1 min on medium heat.
  4. Add all dry ingredients together in a bowl along with the toasted cumin and coriander seeds.
  5. Add garlic and ginger to the onions and bring to medium heat.
  6. Once garlic and ginger has softened, add the spice mixture and stir into the onions, garlic and ginger.
  7. Add tomatoes and stock to the pan and bring to the boil.
  8. While waiting for the liquids to boil, peel and cube potatoes. Cubes should be quite large so they do not disintergrate when cooking.
  9. Drain chickpeas from the can
  10. Add sugar, salt, potatoes and chickpeas.
  11. Bring to boil again
  12. Place lid on pan and bring to lowest heat. Simmer for 1 hour. Check sauce and add boiling water if it becomes too dry.
  13. I usually leave the curry in the vacum cooker overnight to allow the flavours to infuse. But, alternatively, leaving it in the fridge overnight will suffice. However, if you want to eat straight away I suggest leaving it on a low heat for approx 30-45 mins longer.
  14. Serve with rice and can garnish curry with fresh coriander and thin slices of ginger.
  15. N.B it is very important to taste the sauce as you go along and add more or less spices to your taste. You can also experiment with different vegetables or meat.

For a chunkier texture, place all the ingredients in a mixing bowl and mash with a potato masher or by hand. For a smoother texture place the ingredients in a food processor. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional. Bangers & Mash Quorn Sausage with Mash, Peas and Gravy Squash & Halloumi Wrap Roasted in Honey with Pitta and Houmous Spicy Vegetable Burrito Spiced Vegetables and Rice in a Tortilla Sweet Potato Balti Lightly Spiced Sweet Potato, Chickpea and Lentil Curry with Rice & Naan Bread Vegetable Burger with Chips, Baked Beans or Peas Finely chop the chilli, then peel and finely grate the ginger.

So that is going to wrap this up for this exceptional food brummie potato and chickpea balti mashup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!