Tandoori masala oven-roasted chickpeas + curry roasted crinkle potatoes with cas…
?Tandoori masala oven-roasted chickpeas + curry roasted crinkle potatoes with cashew raita (dressing)? The crinkles are back?. Yesterday I did not feel like washing a saucepan ?and so I made this simple Indian flavored bowl. You can use canned chickpeas or cook your own dry beans. (Just be sure to soak dry beans before cooking.) Happy Thursday friends.?
?Recipe: Curry potato: cut 4 russet potatoes into about 1/2 inch slices. Coat in olive oil, curry powder and salt to taste. Roast at 375F until golden. ?Cashew raita: soak 1/2 cup raw cashews in boiling water at least 2 hours. Drain and blend on high with pinch salt, 1/4 tsp cumin, small minced garlic clove, 1 tbsp lime juice, 1 tbsp lemon juice, 1/3 cup water. Add more water as needed for desired consistency. Remove from blender and mix in 1/2 cup grated cucumber (squeezed to remove water) and 1 tbsp chopped fresh mint. Add salt as needed. (Refrigerate overnight if possible.)
?Tandoori Chickpeas: Toss 1-15oz can chickpeas (drained and rinsed) in olive oil, tandoori masala seasoning from Frontier Coop (substitutes below) and salt to taste. Roast at 400F until crispy (about 20 minutes). (You can also use other spices/herbs like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric…make your own spice/herb combo.
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