Spinach and chickpea curry with potato stuffed parathas – free recipe

November 10, 2010 § 1 Comment

This recipe is really easy and, though I do say so myself, the stuffed parathas are really, really nice. I hope you enjoy the recipes.

Ingredients – Chickpea curry

1 can chickpeas

A handful of green beans

1/2 can coconut cream

2tsp Massel chicken-style stock powder

1 squeeze Gourmet Garden Mild Chilli

1 squeeze Gourmet Garden Garlic

1 squeeze Gourmet Garden Ginger

1/2 sweet potatoes cut into dice

Olive oil

water

salt to taste

Method

Heat 1 tbsp olive oil gently and add the chopped sweet potato and sauté for 3 minutes. Add the washed, shredded spinach (or silverbeet) and put the lid on for 2 minutes.  Top and tail the beans and add. Stir in the chilli, garlic and ginger and add the drained chickpeas. Stir well for a couple of minutes. Add the coconut cream and a similar amount of water. Cook on a gentle simmer with lid on, stirring occasionally, until the sweet potatoes and beans are cooked. Serve with potato stuffed parathas.

Ingedients – Potato stuffed parathas

2 sheets of frozen puff pastry

5 medium potatoes

A bunch of fresh coriander

Salt to taste

Sunflower oil

Method

Peel, cut and boil the potatoes in salted water until they are soft enough to mash but not so soft they are water logged. Take the pastry sheets out of the freezer and allow to thaw slightly while you prepare the filling.

Chop half the bunch of coriander. Mash the potatoes and then stir in the coriander. Taste the mixture and season it with salt and pepper if you think it needs it. Cut each sheet of pastry into quarters. Take one quarter and spread the warm potato mixture over it almost to the edges. Then place a second pastry quarter over the top and seal the edges by pressing with a fork all the way around. Put this one on to cook while you prepare the others. To cook, you need a non-stick frypan and 1/2 a teaspoon of oil. Heat the frypan to moderately hot and place the potato stuffed paratha on it. Lift from time to time to ensure that it isn’t getting burnt. The oil in the puff pastry together with the tiny amount you’ve added will be enough to make it crisp up. Once it is browned flip it over and cook the other side.

If you like you can add chilli to the mash for an extra boost of flavour.

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§ One Response to Spinach and chickpea curry with potato stuffed parathas – free recipe

  • Joan says:

    Thanks for the lovely recipes, Munaiba. I am passing them on to my daughter who is newly in her own home, and really enjoying experimenting with different recipes. Joan

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