Curry Chickpea Potpie

[Guest guest]

Curry Chickpea Potpie

 

Serves 6

Serve this potpie with Raita, a cooling Indian

condiment made with plain yogurt and diced cucumber,

and often served with spicy meals.

 

4 tablespoons unsalted butter

1 cup millet

2 large eggs

3/4 teaspoon salt, plus more to taste

2 tablespoons chopped fresh parsley

8 ounces broccoli, cut into bite-size pieces

1 medium onion, chopped

2 cups shredded green cabbage

2 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon curry powder

2 large carrots, peeled and cut into 1/2-inch dice

8 ounces small white potatoes, quartered

1/3 cup red lentils

1/2 cup canned chickpeas, drained

Freshly ground black pepper

Raita

 

1. Boil 2 cups of water. Melt 1 tablespoon of

butter in a large skillet over medium-high heat. Add

millet, and sauté until golden brown, 2 to 3 minutes,

stirring frequently. Add another tablespoon butter and

the boiling water to millet; return to a boil. Reduce

heat to low; simmer, covered, 25 minutes. Transfer

millet to a bowl to cool slightly; tent with foil to

prevent from drying out. When cooled, stir in eggs,

3/4 teaspoon salt, and parsley.

 

2. Bring a large pot of salted water to a boil.

Prepare an ice-water bath. Add broccoli to boiling

water, and blanch for 20 seconds, until bright green.

Transfer to ice-water bath to cool. Drain, and set

aside.

 

3. Heat oven to 350°. Melt 1 tablespoon butter in a

large saucepan over medium-high heat. Add onion; cook,

stirring occasionally, 5 minutes. Add cabbage; cook,

stirring occasionally, 3 minutes. Add garlic, ginger,

and curry; cook 2 minutes. Pour in 2 cups water, and

using a wooden spoon, scrape up any brown bits on

bottom of pan. Add carrots, potatoes, lentils, and

chickpeas, and bring to a boil. Reduce heat to

medium-low; simmer, covered, for 20 minutes. Stir in

broccoli; season to taste with salt and pepper.

 

4. Place the stew in a 1 1/2-quart ovenproof

casserole; cover with millet mixture. Dot millet with

remaining tablespoon butter; place on a baking sheet.

Bake for 30 minutes, until golden brown and crisp.

Serve with raita.

 

 

 

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