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Potato & Chickpea Curry Recipe

This recipe is rated 4.8 out of 5.

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Refined sugar free

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Potato & Chickpea Curry
Potato & Chickpea Curry

Hearty chickpeas, soft potatoes, and warming spices come together in a luscious coconut-based curry. It’s the kind of dish that begs to be scooped up with naan and then lures you back for seconds.

You will need

Serves 8

  • 2 large potatoes
  • 60ml olive oil
  • 1 onion, minced
  • 5 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon Kashmiri chilli (or paprika)
  • 2 tomatoes pureed (or 1/2 tin crushed tomatoes)
  • 1 can coconut cream
  • 2 cans chickpeas without the liquid
  • 1 teaspoon salt
  • 100ml water
  • Coriander, for garnish

To serve:

  • Rice or naan
  • Coconut yoghurt
  • Lime pickle (optional)

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    Roughly chop your potatoes and cook in boiling water until soft but not falling apart. Drain and set aside.

  2. Step 2

    Place the oil into a pan over medium heat. Once the pan is hot, add the minced onion, garlic and ginger and cook until dark and sweet. (Add a little water if the mixture is sticking too much or starting to burn. You can also lower the heat a little to stop this from happening!) Take your time with this part, it is the foundation of a great curry.

  3. Step 3

    Add the dry spices and cook for 1 minute.

  4. Step 4

    Once the mixture is dark, add the tomato puree and cook down until the rawness has been cooked out, about 5 minutes.

  5. Step 5

    Add the coconut cream, chickpeas, pre-boiled potatoes, salt, and water, stirring to combine. Turn heat to medium-low (a gentle simmer) and cook for another 10-15 minutes.

  6. Step 6

    Garnish with fresh coriander, then serve alongside cooked rice or naan, with dollops of coconut yoghurt and lime pickle.

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Recipe: Simon Toohey

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