20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

sanjanafeasts.co.uk

Joanna

1kg baby new potatoes, steamed and peeled

2 x 400g tins chickpeas (drained weight 480g in total)

8 to 10 curry leaves

400ml full-fat coconut milk

800ml hot water

2 tsp turmeric

Juice of 1 lemon

2 chillies, chopped (adjust to your taste)

½ raw green mango, peeled and grated

1 ½ tsp salt

1 tsp sugar

subheading: For the Channa Bateta toppings bar:

1 red onion, finely diced

2 tbsp chopped coriander

4 packs of salted crisps/potato chips, crushed (you could also use cassava chips)

4 tbsp Kenyan Chevdo and/or Jinni Sev (trail mix), optional - you can buy these in many Asian supermarkets

Green chutney, to taste (recipe below)

Tamarind chutney, optional

Daal vada, optional

Red chilli powder, optional

subheading: For the Raw Mango and Coconut Chutney:

½ raw green mango, grated

1 whole fresh coconut, shelled, peeled and grated (the coconut water is the chef’s treat)

100g fresh coriander

1 tsp salt

2 tsp sugar

Juice of ½ lemon

240ml cold water

Directions at sanjanafeasts.co.uk

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