24 hours to go till the Big Lunch. Not being one for BBQs I have made enough Chick Pea and Potato Curry to feed about 25 people. Just hoping the weather holds out.
I used a whole pack of dried chick peas – soaked overnight then boiled until tender.
Fried up 2 onions with a tablespoon of black mustard seeds and a tablespoon cumin seeds. Then added about 8 diced potatoes (large ones – par boiled), a teaspoon of ground turmeric, a tablespoon of ground coriander and 2 tablespoons ground cumin. Then added the chick peas, a 400g tin of coconut milk, about 500ml water, 2 teaspoons salt and a chopped large bunch of coriander.
I’ve have also thrown in a loads of spinach from the allotment that was starting to go to seed, 3 green chilis and a teaspoon of chili powder/cayenne pepper. The photo was taken before the spinach went in!
Planning on serving with a stack of warmed chapatis and cucumber raita.
Now I am making chocolate rice krispie cakes – 50 of them.