Tonight’s menu may sound adventurous for some, but it’s so simple a frazzled mom can make it and so tasty a three-year-old will eat it.
Here’s the Game Plan for Curried Potatoes with Chickpeas and Cucumber Raita. Prepared in under 30 minutes, you’ll have dinner on the table before your take out would arrive.
Cut potatoes (the recipe calls for them to be peeled, but it’s unnecessary). Cover with cool water and bring to boil, then reduce heat.
While potatoes are cooking, make sauce for the cucumber dish, slice cucumbers, and toss with sauce. I and put a little dressing in a container so Graham can “dip” his cucumbers.
Drain and rinse chickpeas, and pull out fried onions and spices.
Once potatoes are almost tender don’t forget to reserve water before draining. Place skillet on warm burner with butter. Add potatoes and saute until golden. Add remaining ingredients according to recipe, mash potatoes with spatula, and serve along with the Cucumber Raita. I like to add jalapenos to the potato dish for extra kick.
Curried Potatoes with Chickpeas, recipe adapted from Food Network Magazine
(to serve my family of 3 eaters, I halve the recipe)
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper (or sub chili powder for less heat)
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1 jalapeno pepper, thinly sliced (optional)
Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt and top with sliced jalapeno.
Cucumber Raita, recipe adapted from Everyday Food
(I also halve this recipe)
2 English cucumbers, thinly sliced
2 tablespoons fresh lemon juice
1/2 tablespoon stone-ground mustard
1 1/2 cups low-fat plain yogurt (I prefer Greek yogurt, or sub sour cream)
Coarse salt and ground pepper
In a large bowl, combine all ingredients except cucumbers. Stir to combine. Toss with sliced cukes. Store in fridge (covered) up to three hours before serving.