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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.



volume control





15 minutes

cooking time


45-50 minutes



Serves 4


  • 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


Wash and rub the potatoes, then slice in half.
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.
Add the ginger garlic paste along with the other spices and cook for another 1 minute, then add in the potatoes, chickpeas and peppers.
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.
Serve with rice and fresh coriander. Enjoy!

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