The Rights of Passage Program hosts community dinners each month, welcoming youth in the program to come together with staff and alumni for a shared meal. They share stories, build connections and make memories at each dinner.
This past dinner served Chickpea Curry.
Recipe
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 potatoes, peeled and chopped
- Salt and pepper
- Onion, chopped
- 1 to 2 fresh red or green chili peppers, seeded and finely chopped
- 1-inch fresh ginger, peeled and grated
- 3 cloves garlic, sliced, chopped or grated
- One 15-ounce can chickpeas
- 2 ½ to 3 tablespoons curry powder
- A handful fresh curry leaves, (optional)
- 1 ½ cups vegetable stock
- ¼ cup mango chutney
- Cilantro, to serve (optional)
Instructions
Heat the oil in a large pan, adding the onions once hot. Cook for a few minutes until soft.
Add in the garlic and cook until fragrant
Add in the salt, pepper, fresh chili peppers, fresh ginger and curry powder. Cook these ingredients with the onion and garlic for about a minute then add the potatoes
Cook the potatoes for 2 to 3 minutes. Its important not to overcook the potatoes are they will become mushy
Start warming the vegetable stock. This should be hot when added to the saucepan, so it doesn’t slow down cooking the potatoes. Once hot, add the stock, mango chutney and chickpeas to the potatoes.
Let cook for 5-10 minutes. The potatoes should start to soften. When they are fork soft, the curry is ready.
Top with cilantro if wanted and enjoy!