This potato and chickpea curry, with its coconut milk and sugar, is more characteristic of southern Indian cooking than northern. The chickpeas themselves take a nice, long cook, while the remaining ingredients are added about an hour before serving.

　　

Ingredients

serves 4

　　2 cups dried chickpeas

　　6 cups water

　　2 teaspoons pure chile powder

　　1 teaspoon turmeric

　　1 russet potato, peeled and diced

　　2 tomatoes, coarsely chopped

　　1/2 cup unsweetened coconut milk or coconut cream

　　1 to 2 teaspoons palm sugar or brown sugar

　　Salt to taste

　　1/4 cup chopped fresh mint leaves

　　1/4 cup chopped fresh cilantro leaves

　　1 jalapeño chile, seeds and veins removed, finely chopped

　　

Step 1

Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.

　　

Step 2

Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.

　　

Step 3

Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeño.

　　

Suggested Beverage

Step 4

Surprise! Why not try a sparkling Shiraz with this dish?

　　Gourmet Vegetarian Slow Cooker