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    Aloita kokkaaminen

    Ainekset

    - sunflower oil

    - 2-3 tablespoons Jamaican curry powder

    - 1 large onion, diced

    - 2 teaspoons garlic, minced

    - 1 teaspoon ground allspice

    - 1 teaspoon ground nutmeg

    - 1½ teaspoon smoked paprika

    - 2 teaspoons fresh or dried thyme

    - 1 teaspoon cumin

    - 1 teaspoon white pepper

    - ½-1 teaspoon cayenne, optional

    - 400-500g potatoes, cubed

    - 2 15-ounce cans chickpeas, drained

    - 1 scotch bonnet or habanero pepper

    - 2 spring onions, chopped

    - 2 cups broth or water, or more

    - ½ tablespoon bouillon chicken powder, optional (replace with vegetable bouillon for vegetarian)

    - 2 tablespoons coriander, chopped (or more)

    - Salt to taste

    Ohjeet

    Heat a large saucepan with oil, and add curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent.

    Then add potatoes, stir and sauté for 2-3 more minutes. Add stock or water if necessary to prevent it from burning.

    Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes.

    Throw in some parsley, and adjust for salt, pepper, and stew consistency. Serve warm.

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    Aloita kokkaaminen

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    Ainekset

    - sunflower oil

    - 2-3 tablespoons Jamaican curry powder

    - 1 large onion, diced

    - 2 teaspoons garlic, minced

    - 1 teaspoon ground allspice

    - 1 teaspoon ground nutmeg

    - 1½ teaspoon smoked paprika

    - 2 teaspoons fresh or dried thyme

    - 1 teaspoon cumin

    - 1 teaspoon white pepper

    - ½-1 teaspoon cayenne, optional

    - 400-500g potatoes, cubed

    - 2 15-ounce cans chickpeas, drained

    - 1 scotch bonnet or habanero pepper

    - 2 spring onions, chopped

    - 2 cups broth or water, or more

    - ½ tablespoon bouillon chicken powder, optional (replace with vegetable bouillon for vegetarian)

    - 2 tablespoons coriander, chopped (or more)

    - Salt to taste

    Ohjeet

    1

    Heat a large saucepan with oil, and add curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent.

    2

    Then add potatoes, stir and sauté for 2-3 more minutes. Add stock or water if necessary to prevent it from burning.

    3

    Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes.

    4

    Throw in some parsley, and adjust for salt, pepper, and stew consistency. Serve warm.