• Aloo Chole With Herbed Vegetables (G-F)
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Aloo Chole With Herbed Vegetables (G-F)

Aloo Chole With Herbed Vegetables (G-F)

  1. 1 mL Water - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicum
  4. 5 g Mint
  5. 0 Each Lemon
  6. 1 Each Lebanese Eggplant
  7. 1 Each Green Spring Onions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tsp Curry Powder
  10. 5 g Coriander
  11. 100 g Chickpeas
  12. 200 g Chat Potatoes
  13. 1 tsp Caster Sugar - PANTRY ITEM
  1. 1 mL Water - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicum
  4. 10 g Mint
  5. 1 Each Lemon
  6. 1 Each Lebanese Eggplant
  7. 1 Each Green Spring Onions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tsp Curry Powder
  10. 10 g Coriander
  11. 200 g Chickpeas
  12. 400 g Chat Potatoes
  13. 1 tsp Caster Sugar - PANTRY ITEM
  1. 2 mL Water - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Capsicum
  4. 15 g Mint
  5. 1 Each Lemon
  6. 2 Each Lebanese Eggplant
  7. 2 Each Green Spring Onions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 tsp Curry Powder
  10. 15 g Coriander
  11. 300 g Chickpeas
  12. 600 g Chat Potatoes
  13. 2 tsp Caster Sugar - PANTRY ITEM
  1. 2 mL Water - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Capsicum
  4. 20 g Mint
  5. 1 Each Lemon
  6. 2 Each Lebanese Eggplant
  7. 2 Each Green Spring Onions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 4 tsp Curry Powder
  10. 20 g Coriander
  11. 400 g Chickpeas
  12. 800 g Chat Potatoes
  13. 2 tsp Caster Sugar - PANTRY ITEM
  1. 3 mL Water - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 Each Red Capsicum
  4. 30 g Mint
  5. 2 Each Lemon
  6. 3 Each Lebanese Eggplant
  7. 3 Each Green Spring Onions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 6 tsp Curry Powder
  10. 30 g Coriander
  11. 600 g Chickpeas
  12. 1200 g Chat Potatoes
  13. 3 tsp Caster Sugar - PANTRY ITEM

Prep:

  1. Wash and chop spring onions, separating white from green.
  2. Wash and chop coriander and mint.
  3. Drain and rinse chickpeas.
  4. Quarter baby potatoes.
  5. Wash and thickly slice eggplant diagonally.
  6. Wash and cut red capsicums into 2cm strips.

Method:

  1. Meanwhile, toss capsicum and eggplant with olive oil. Season.
  2. To make herb puree, squeeze juice from lemon. Use a small blender or pestle and mortar to puree the juice, coriander, mint and sugar.
  3. Bring potatoes and salted water to the boil and cook for 8-10 minutes until tender. Drain well.
  4. 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.
  5. 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.
  6. Serve potato mixture and vegetables topped with herb puree.
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