Mom did her first Instagram Live session with Chef Eduardo, sponsored by Sanctuary Kitchen at CitySeed, a wonderful non-profit organization that partners with immigrants and refugees settled in Connecticut to build economic opportunity and authentic connections and celebrate their culinary traditions.
I want to say a special thank you to our friend and Sanctuary Kitchen co-founder Sumiya Khan, who put together this event, and to Eduardo Alarcon who provided insight and humor, and made such a lovely virtual cooking partner.
Support the work at Sanctuary Kitchen —and work like theirs —in your own communities!
The recipe for rotis is here and the recipe for the Potato & Chickpea Curry is below.
Enjoy! If you post pictures to social media, please tag us at @toorawafoodblog on Instagram. If you like these recipes, subscribe to this blog to get notified when new recipes get posted.
POTATO & CHICKPEA CURRY
3 potatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon whole mustard seeds
1 teaspoon whole cumin seeds
4 curry leaves
2 tomatoes
1 red onion
1 bunch of cilantro
3-4 garlic cloves
3 tablespoons canola oil
1 cup drained chickpeas
salt, to taste
Peel and quarter 3 potatoes. Put them in a deep pot of cold water and bring to a boil.
While the potatoes boil, prep everything else for the curry. First mix the wet spices: in a bowl combine one teaspoon ground cumin, one teaspoon ground coriander and 1/2 teaspoon of turmeric. Add about a tablespoon of water and stir everything into a nice paste.
Next, mix together the dry spices: in a separate bowl, combine one teaspoon of whole mustard seeds, one teaspoon whole cumin seeds, and 4 curry leaves.
Roughly dice about two tomatoes, dice up one red onion, and roughly chop up a small bunch of cilantro. Finally, mince up a 3-4 garlic cloves (no need to be fussy with the measurements, somewhere in the range of a teaspoon is great, unless you love garlic, in which case, ramp it up).
If the potatoes are soft when squished with a fork, drain them and roughly mash them with a fork or masher. If they're not ready yet, it is a good time to make a cup of tea.
Once the potatoes are drained and mashed, it's time to cook.
Heat a pan with about three tablespoons canola oil and add the dry spices. Then add the onions and braise for a few minutes. When the onions start to soften, add the garlic, tomatoes, and spice paste. Let everything fry for a few minutes. The tomatoes will start to break down.
Next, add the mashed potatoes and mix everything very well to combine. As the potatoes heat up, add one cup of drained chickpeas. Season with salt to taste and when everything is heated through, remove the pan from the heat.
Lastly, garnish with the chopped cilantro and serve with warm rotis.
