Aloo Chole is a beautiful vegetarian curry that we have adapted a bit by using chipotles to keep it spicy and smoky at the same time. This adds a lovely Mexican twist to this popular dish. The result is a beautiful recipe that can be either lunch or a delicious side. Easy to make and full of flavour. Best enjoyed with rice and yoghurt on the side!
-200g new potatoes, cooked and halved
-400g can chickpeas, rinsed and drained
-½ red onion, finely chopped
-2 garlic cloves, finely chopped
-1 tsp grated ginger
-1 tsp tomato paste
-1 tsp ground cumin
-1 tsp ground coriander
-½ tsp ground turmeric
-½ tsp smoked paprika
-2 tbsp Diced Chipotles in Adobo
-handful of fresh coriander, roughly chopped
-2 tbsp vegetable oil
-salt and pepper to taste
-squeeze of lemon
1 Add the oil to a large pan and bring up the heat to medium-high. Add the potatoes and cook until they start to turn golden-brown. Add the onions and cook for 3 more minutes.
2 Add all the spices, diced chipotles, grated ginger, crushed garlic, a pinch of salt, black pepper and water. Stir until everything is incorporated. Bring to a boil.
3 Bring the temperature down and add the chickpeas and tomato puree, stir everything together and simmer, covered, for 15 minutes. Add a squeeze of lemon and the fresh coriander just before serving, taste and adjust seasoning to your liking.
- You can add more water if needed, however, this is not supposed to be a curry with a lot of sauce.
- Chipotles are such a nice twist to a vegetarian curry like this. The smokiness from it goes beautifully well with the spices and ginger.
- This recipe is full of flavour and could be either a light lunch or a delicious side dish.
- Fresh tomatoes
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