Made chickpea curry with potato last night. Recipe called for less potato, but my potatoes were starting to become sentient beings so I had to put them to use… And who doesn’t love potatoes?!

Definitely on the spicy side, so I’d start with less cayenne and add more to taste. Probably didn’t help that I used Malaysian curry powder, but it was still delicious and not painful. I’d consider using a bit of coconut cream next time to make up more sauce and mellow the spice for a nice creamy texture.

Highly recommend using a waxy potato so it holds together.

It makes a lot of leftovers. I think the recipe says 5 servings, but it’ll do far more than that.

https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/

  • FauxPseudo @lemmy.worldM
    3·
    15 days ago

    Last summer the price of potatoes almost doubled in my area. I was very deeply concerned because that was going to impact my life. Fortunately things went back to normal. I wasn’t going to make it if potatoes were $4.60 for a 5 pound bag.

    • StickyDango@lemmy.worldOPEnglish
      3·
      15 days ago

      Same here in Australia. We had flooding so bad that it ruined the crops in Victoria and in Tasmania. Potatoes were coming in from overseas to help keep up with demand. Restaurants and cafes were ordering their usual orders of whatever shape and size they wanted, but it got to the point where chips would just show up when they were available (and not often the one they wanted), but if they didn’t take it, they’d have nothing.

      Get a compost box and throw in a potato or two. You’ll never see the end of them!