Curry, part II: potato, collards, and chickpeas

20091103-DSC_0036With more potatoes as well as collards begging to be eaten, we came back to this tasty and satisfying curry.  Served with the great Kasteel beer this was delicious!

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20091103-DSC_0022Again we added garam masala to the recipe, but this time we didn’t use Indian curry spice and it came out a bit bland.  With some s&p and a good shake of tumeric, it turned out pretty well.  The collards added much more texture than spinach (we only added a couple minutes to the cooking time), and I’m sure other hearty greens would work as well.  I decided that next time it might be better to reduce or even forgo the mushed chickpea part of the recipe, since it really thickens well while cooking uncovered anyway…but I like my curries with a little sauce…

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