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Aloo Chole With Herbed Vegetables

Aloo Chole With Herbed Vegetables

Ingredients for One

  1. 200 grams chat potatoes
  2. 100 grams chickpeas
  3. 5 grams coriander
  4. 5 grams mint
  5. 0.5 green spring onions
  6. 0.5 Lebanese eggplant
  7. 1 tsp basmati spice
  8. 1 red capsicum
  9. 1 lemon
  10. 0.5 tsp caster sugar - PANTRY ITEM
  11. 0.5 tsp water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams chat potatoes
  2. 200 grams chickpeas
  3. 10 grams coriander
  4. 10 grams mint
  5. 1 green spring onions
  6. 1 Lebanese eggplant
  7. 2 tsp basmati spice
  8. 1 red capsicum
  9. 1 lemon
  10. 1 tsp caster sugar - PANTRY ITEM
  11. 1 tsp water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams chat potatoes
  2. 400 grams chickpeas
  3. 20 grams coriander
  4. 20 grams mint
  5. 2 green spring onions
  6. 1 Lebanese eggplant
  7. 4 tsp basmati spice
  8. 1 red capsicum
  9. 1 lemon
  10. 2 tsp caster sugar - PANTRY ITEM
  11. 2 tsp water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams chat potatoes
  2. 600 grams chickpeas
  3. 30 grams coriander
  4. 30 grams mint
  5. 3 green spring onions
  6. 2 Lebanese eggplant
  7. 6 tsp basmati spice
  8. 2 red capsicum
  9. 2 lemon
  10. 3 tsp caster sugar - PANTRY ITEM
  11. 3 tsp water
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

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

Method:

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