Potato Bean Curry
5 small new potatoes, scrubbed.
1 1/2 cups dried chickpeas, soaked overnight
1/2 cup black eyed peas, soaked overnight
2 medium onions, chopped
2 cups of fresh spinach, chopped
1/2 of a 28 oz. can of tomatoes
1 - 2 tablespoon oil (cold pressed Safflower)
3 - 4 cups of vegetable broth or water
1 1/2 tablespoon fresh gingerroot, grated or 1/2 teaspoon ground ginger
1 teaspoon fenugreek seeds
1 1/2 tablespoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 small bay leaves
1 teaspoon turmeric
Few dashes of ground red pepper.
tamari soy sauce to taste.
Soak beans and rinse the next day. Set aside. Heat oil in a large cast iron pot or dutch oven. Add cumin and fenugreek seeds and toast, watching carefully so they do not burn. Stir in coriander, turmeric, bay leaves, red pepper, cinnamon, gingerroot and onion. Cook until onion is soft and lightly browned, then add chickpeas, black eyed peas and potatoes. Add enough water to cover beans and potatoes. Simmer covered for approximately 45 minutes to 1 hour. Mash part of the mixture with a fork for a thicker consistency. Add tomatoes, spinach and tamari. Simmer until spinach is cooked. Adjust seasonings to taste.