Curry Chickpea Potpie

Serve this potpie with Raita, a cooling Indian condiment made with plain yogurt and diced cucumber, and often served with spicy meals.

  • Servings: 6
Curry Chickpea Potpie

Source: Martha Stewart Living, February 1998

Ingredients

  • 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

Directions

  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 degrees. 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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