Potato and chickpea curry

A super warming curry that’s completely plant based and packed with flavour. This Cornish New potato and chickpea curry is a definite crowd pleasure!

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

45-50 minutes

SERVES

Serves 4

Ingredients

  • 500g Cornish New potatoes
  • 1 400g can chickpeas (cooked), drained and rinsed
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 1 cinnamon stick, broken into smaller pieces
  • 4 whole green cardamom pods
  • 1 tsp fennel seeds
  • 2 tbsp ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 vegetable stock pot
  • 2 tbsp tomato puree
  • 1.5 cups water
  • 1 tbsp lemon juice

Method

1
Wash and rub the potatoes, then slice in half.
2
Heat the oil in a large pan over a medium heat, then add in the cinnamon sticks, cardamom and fennel seeds. Cook for a couple of minutes, then add in the onions and cook for another 5 minutes.
3
Add the ginger garlic paste along with the other spices and cook for another 1 minute, then add in the potatoes, chickpeas and peppers.
4
Mix in the water along with the tomato puree, stock and lemon juice. Cover, bring to a quick boil, then lower the heat and leave to simmer for 35 minutes or until the potatoes are cooked through.
5
Serve with rice and fresh coriander. Enjoy!

Share

You might also like...

Duchess potatoes

Potatoes fit for a duchess. These light and fluffy potatoes are unique and delicious.

Cranberry & camembert potato bake

The perfect baked camembert and festive jam recipe with rosemary potatoes to scoop.

Bombay Aloo

This spicy potato curry makes an ideal accompaniment to an Indian meal.

Vegetarian wellington

Packed full of delicious sweet potatoes and Christmas flavours.

Join our mailing list

For all our latest recipes straight to your inbox, plus giveaways, latest news and more!