Recipe
Potato & Chickpea Curry Recipe
This recipe is rated 4.8 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Main meals
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)
Recipe: Simon Toohey
Directions
-
Step 1
Roughly chop your potatoes and cook in boiling water until soft but not falling apart. Drain and set aside.
-
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.
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Step 3
Add the dry spices and cook for 1 minute.
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Step 4
Once the mixture is dark, add the tomato puree and cook down until the rawness has been cooked out, about 5 minutes.
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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.
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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
