Farm Girl Potato, Chickpea & Tomato Masala by Chef Tara Middleton
Cooking Time
60
minutesServing Count
4
servingsIngredients
- 1 tbsp ghee or avocado oil (for cooking)
- 5-6 small potatoes, roughly cubed (e.g., Laker Baker)
- 1 cup or can of cooked chickpeas, drained
- 1/2 yellow onion, sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp salt
- 1 tbsp cumin powder
- 1 tsp garam masala powder
- 1 tbsp coriander powder
- 1 1/2 tsp chili powder or vindaloo spice mix
- 1/2 tsp turmeric powder
- 2-3 tbsp coconut sugar or other sweetener
- 1 can organic tomato sauce (e.g., Muir Glen)
- 1 cup roughly blended whole cherry tomatoes (with a splash of water for blending)
- 1/2 cup water (adjust as needed)
- Salt and pepper to taste
- Optional: 1/2 cup organic coconut cream (for creaminess)
Instructions
Farm Girl Potato, Chickpea & Tomato Masala by Chef Tara Middleton
Servings: 4
- Prep: Prepare and chop all vegetables; set aside.
- Cook Aromatics: Melt the ghee in a pan over medium-high heat. Add the garlic, ginger, and 1 tsp salt. Cook for 1 minute, then add the onions until tender and translucent. Add all the spices and dry roast to enhance flavor.
- Cook Potatoes: Add the potatoes and reduce heat to medium. After 1-2 minutes, add the tomato sauce, pureed cherry tomatoes, and water to cover the potatoes. Cover and cook until tender, about 20-25 minutes. Check with a fork at 10 minutes.
- Add Chickpeas: Once the potatoes are tender, add the chickpeas and coconut sugar. With the lid off, simmer for 10 minutes. Adjust salt and pepper to taste.
- Optional Creaminess: For a creamier texture, stir in the coconut cream and simmer for 5 more minutes.
Pairing: Serve with turmeric and ghee-infused rice:
- 2 cups cooked basmati rice
- 1 tsp turmeric
- 1-2 tbsp organic ghee
Enjoy!
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About Chef Tara Middleton
Meet Tara Middleton, a visionary holistic chef whose culinary journey transcends borders and transforms lives. With classical training from Australia, Tara’s path shifted as she explored the impact of food on mental and physical well-being.
Venturing across India, Cambodia, South Africa, and Mexico, Tara studied gastronomy, healing modalities, Ayurveda, and therapeutic food. Her focus was on how food could nourish and heal.
After being diagnosed with thyroid disease, Tara embraced ancient holistic food perspectives, developing a "source to fork" approach. By sourcing and preparing mindfully, she navigated her illness and achieved wellness through the healing power of food and nature.
Now, Tara shares her transformative approach, curating wellness retreats, crafting corporate events, and guiding clients on their wellness journeys. Through her alchemy of food, she fosters connections to the land and body, demonstrating that healing starts from the ground up.
