I have had this recipe for many years and I have no idea where it originally came from.
SPICY CHICK PEAS AND VEGETABLE HOT POT (For 4)
2 tblsp oil
1 med onion chopped
1 clove garlic
1 tblsp curry powder
1 teasp cumin powder
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
pinch ground allspice
1 small fresh chillie finely chopped
1 tblsp finely chopped fresh ginger
1 tblsp wholemeal plain flour 2 cups water
1 Large veg stock cube crumbled
2 medium carrots chopped
2 med potatoes chopped
1/2 small cauliflower chopped
250g green beans chopped
1 med apple peeled and chopped
425 can chick peas
200 g plain yoghurt
1 tblsp fresh coriander
¼ cup roasted cashew nuts
Note: I also added a heaped tablespoon of my home made curry mix (see below) as well as the tablespoon of "commercial". We like it quite spicy and Nigel passed many good comments about this dish. I also had no cauliflower in the house, so I used some ratatouille from the freezer this time.
Heat oil in large saucepan, add onion, stir over medium heat for about 2 mins or until onion is soft.
Add garlic, curry powder, spices, chillie and ginger, stir over medium heat for 1 min.
Stir in flour over medium heat for 1 min, remove from the heat, gradually stir in combined water and stock cube, stir over medium to high heat until mixture thickens slightly.
Add carrots, potatoes, cauliflower and beans, cover, simmer for about 10 minutes or until vegetables are tender but crunchy. Add apple, chickpeas, yoghurt and coriander, stir over medium heat until heated through. Sprinkle with nuts before serving.
This dish should be crunchy and tasty, we think it is quite delicious.
Cape Curry Mix
(from Madhur Jaffrey's Ultimate Curry Bible)
2 tblsp oil
5 tblsp whole coriander seeds
2½ tblsp cumin seeds
2½ tblsp urad dal (I substitute lentils)
2 tsp whole peppercorns
1 tsp whole fenugreek seeds
4 tblsp mild red pure chillie powder
2 tblsp red paprika powder
Using a heavy based, medium size cast iron type pot heat the oil and put in coriander and cumin seeds. Stir till a slightly darker shade then empty into a bowl. Roast urad dal in the oil till a shade darker and add to bowl. Then put in peppercorns and fenugreek, roast briefly taking care not to burn, empty into bowl. When all the spices are cool, grind in batches as fine as possible. Mix all together with chillie and paprika. Store in a jar with a tight lid away from the damp and the light.
Keeps well up to one year.
(I use this with most of my curries as it really has a wonderful flavour, but it is quite hot!!)