Aloo Chole with Herbed Vegetables
Delicious Aloo Chole with Herbed Vegetables
Equipment
- Food Processor
- saucepan
- Stockpot
- Grill Plate
- Non-Stick Frying Pan
Ingredients
- 400 grams chat potatoes quarter potatoes
- 200 grams chickpeas drain and rinse
- 20 grams coriander washed
- 20 grams mint washed
- 2 green spring onions washed and chopped, separating white from green
- 2 Lebanese eggplant wash and thickly slice eggplants diagonally
- 1 tsp Curry Powder
- 1 Zucchini Wash, slice lengthways and halve zucchini
- 1 Lemon
- 1 Red Capsicum Wash and Cut into 2cm Strips
- 1 Tsp Caster Sugar
- Extra Virgin Olive Oil
- Salt & Pepper
Instructions
- To make herb puree, squeeze juice from lemon. Process with herbs, sugar, olive oil and salt and pepper in a small food processor until smooth. Use a dash of water if needed to loosen the consistency.
- 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, capsicum and eggplant with olive oil. Season.
- Heat an oiled grill plate or non stick frying pan over a medium to high heat. Add vegetables in batches. Cook for about 3 to 5 minutes, turning occasionally, or until tender.
- Serve potatoes and vegetables topped with herb puree.