We had no idea what to do with the endive from our vegetable garden. Usually we only use it in a smoothie, because I (Daniëlle) never liked it as a vegetable with dinner. This time we harvested so much of it that we decided to make a stew, but now with an Indian twist. We used ginger garlic paste, cumin seeds, garam masala and coriander. Amit approved it, so we're curious what you think!
What do you need for 4 people?
600 grams potatoes (with skin)
1 large onion
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2 tbsp sunflower oil
2 tsp garam masala
1 tsp coriander powder
1 tsp chili powder (to taste)
800 grams chickpeas
400 grams of endive
Pinch of black pepper and salt
150 grams soy yogurt
Handful unsalted peanuts (optional)
Handful fresh coriander (optional)
Mango chutney (optional)
What do you have to do (about 45 minutes)?
1. Peel the potatoes, cut into chunks and cook for about 15 minutes.
2. Meanwhile, cut the onion into thin halves and finely chop the endive (if necessary). Add 2 tbsp sunflower oil to a large skillet. Add 1 tsp cumin seeds along with the onion and 1 tbsp ginger-garlic paste. After 1 minute, add 2 tsp garam masala, 1 tsp coriander powder and 1 tsp chili powder (to taste).
3. Wash the chickpeas in cold water and add to the skillet, cook for 4 minutes.
4. When the potatoes are cooked, you can drain the water. Return the potatoes to the pan, mash finely and place the pan over low heat. Add 100 grams of soy yogurt and the sliced endive. Stir until the endive has wilted and mix in the chickpea mixture.
5. Season with salt and pepper. Turn off the heat and serve with chopped peanuts, fresh coriander and soy yogurt.
Tip: Delicious with mango chutney!