Quick Curry Pockets

January 22, 2006

(Start to finish, 20 minutes)

2 medium potatoes, cut into small cubes

2 tablespoons vegetable oil

1 medium onion, finely diced

2 cloves garlic, finely chopped

2 tablespoons curry powder

15-ounce can diced tomatoes

Two 15-ounce cans chickpeas, rinsed and drained

1 1/2 cups water

1 tablespoon cornstarch

2 cups baby spinach leaves


4 small pita pocket breads

Place the potatoes in a microwave-safe bowl and sprinkle lightly with water. Cover and microwave on high for 5 minutes, or until the potatoes are nearly cooked.

Meanwhile, heat the oil in a large, deep skillet over a medium-high heat. Add the onion and saut 5 minutes, or until the onions are translucent. Add garlic and curry powder and cook, stirring constantly, 1 minute.

Add tomatoes, chickpeas and potatoes and bring to a simmer. Combine the water and cornstarch, then add to the skillet. Cook, stirring constantly, until thickened, about 4 minutes.

Carefully open one side of each pita and stuff 1/2 cup of spinach leaves in each. Spoon curry into the pocket and serve immediately.

Makes 4 pita pockets (with additional curry for leftovers).

The Herald-Mail Articles