Aloo Chole With Herbed Vegetables
Roasted potatoes with a delicious serve of chickpeas, capsicum and zucchini
Equipment
- Small Food Processor
- Stockpot
- Grill Plate
Ingredients
- 400 g Baby Potatoes
- 200 g Chickpeas Drained and rinsed
- 20 g Coriander Washed and chopped
- 20 g Mint Washed and chopped
- 2 Green Spring Onions Washed and chopped
- 2 tsp Curry Powder
- 1 Zucchini Washed, half lengthways and chopped
- 1 Red Capsicum Washed and cut into 2 cm strips
- 1 Lemon
- 1 tsp Caster Sugar
- 1 tsp Water
- Extra Virgin Olive Oil
- Salt & Pepper
Instructions
- To make herb puree, squeeze juice from lemon. Use a small food processor to puree the juice, coriander, mint and sugar.
- Bring potatoes and salted water to the boil and cook for 8-10 minutes until tender. Drain well.
- Heat oil in same stockpot over a medium to high heat. Return potatoes with white onion bases, chickpeas and curry powder. Cook, stirring occasionally, until hot. Season. Stir in onion tops. Cover to keep warm.
- Meanwhile, toss zucchini and capsicum with olive oil. Season.
- Heat an oiled grill plate over a medium to high heat. Add vegetables and cook for about 3 to 5 minutes, turning occasionally, or until tender.
- Serve potato mixture and vegetables topped with herb puree.