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Brummie Potato and Chickpea Balti Mashup
Brummie Potato and Chickpea Balti Mashup

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Fish is possibly the heartiest food you can consume. You may already know this since you’ve likely been told to ensure that you consume fish at least two times a week. This is basically true if you’ve got heart problems or if your heart is in not too good a shape. Fish is loaded with Omega 3’s which work to process cholesterol and transform it into healthy energy. Try to include fish in a couple of meals each week.

There are tons of foods that you can consume that will be great for your body. The truth is that everything that we’ve discussed here can help your body in many ways. They are particularly wonderful, though, for helping you keep your heart healthy. Try incorporating these foods in your diet each day. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to brummie potato and chickpea balti mashup recipe. You can have brummie potato and chickpea balti mashup using 18 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Brummie Potato and Chickpea Balti Mashup:
  1. Prepare Onion
  2. Prepare Butter
  3. Take Gloves garlic
  4. Use Grated ginger
  5. Get Cumin seeds
  6. Take Coriander seeds
  7. Provide Chili powder
  8. Take Cumin powder
  9. Use Coriander powder
  10. Take Curry powder
  11. Provide Tumeric powder
  12. Provide Chickpeas
  13. Use Potatoes
  14. Get Tomatoes
  15. Get Salt
  16. Take Sugar
  17. Take Vegetable or chicken stock
  18. You need Cooking oil
Steps to make Brummie Potato and Chickpea Balti Mashup:
  1. Finely chop onion and garlic. Grate the small piece of ginger.
  2. Cook onions with a dash of salt, on a low heat until soft and transparent.
  3. While onions cook, heat a dash of oil in a pan and add cumin and coriander seeds. Toast for approx 1 min on medium heat.
  4. Add all dry ingredients together in a bowl along with the toasted cumin and coriander seeds.
  5. Add garlic and ginger to the onions and bring to medium heat.
  6. Once garlic and ginger has softened, add the spice mixture and stir into the onions, garlic and ginger.
  7. Add tomatoes and stock to the pan and bring to the boil.
  8. While waiting for the liquids to boil, peel and cube potatoes. Cubes should be quite large so they do not disintergrate when cooking.
  9. Drain chickpeas from the can
  10. Add sugar, salt, potatoes and chickpeas.
  11. Bring to boil again
  12. Place lid on pan and bring to lowest heat. Simmer for 1 hour. Check sauce and add boiling water if it becomes too dry.
  13. I usually leave the curry in the vacum cooker overnight to allow the flavours to infuse. But, alternatively, leaving it in the fridge overnight will suffice. However, if you want to eat straight away I suggest leaving it on a low heat for approx 30-45 mins longer.
  14. Serve with rice and can garnish curry with fresh coriander and thin slices of ginger.
  15. N.B it is very important to taste the sauce as you go along and add more or less spices to your taste. You can also experiment with different vegetables or meat.

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