Monday, 3 September 2012

Potato and chick pea curry

Long overdue veggie recipe and one of my favourites. It's great with some naan bread or steamed rice, but it can hold it's own without any accompaniment. If you have a bit of time for some TLC, this dish turns out quite well if you follow the classic chicken curry recipe, replacing the chicken with the potatoes and chick peas, but if you're in a rush like I was when making this, here's a pretty quick and easy way of whipping it up. I also use red onions instead of white in this recipe to give it a lighter, slightly sweeter taste to the chicken recipe. 

I used some leftover charlotte potatoes but you can use any kind, although sweet potatoes are great for this curry. 

ingredients (serves 4)
sunflower oil
2 red onions
4 cloves of garlic, peeled
1 inch cube of ginger 
chopped green chillies, to taste (i use three)
1 tsp each of ground turmeric, ground cumin and ground coriander
half tsp paprika
half tsp of salt
200g chopped tomatoes
potatoes (about 2 large sweet potatoes, 6-8 small ones if using new or charlotte potatoes), peeled and chopped into small cubes
2 cans of chick peas (no need to soak)
a mug or so of boiled t water
1 tsp of garam masala
handful of fresh, chopped coriander

mix the red onions, ginger, garlic, chillies, spices and salt in a food processor until you get a thick paste
heat the oil in a large pan, on a medium heat
once the oil is heated, add the paste. cook for around 8-10 mins, stirring regularly
stir in the tomatoes and cook for 5 mins, stirring a few times
stir in the potatoes and chick peas
add enough hot water to just cover the peas and potatoes so that they can cook through
simmer on a medium heat for around 15-20 mins, or until the potatoes are soft
stir in the masala and coriander and cook for a further minute or so


  1. When do I add the chopped tomatoes?!

  2. Before adding the potatoes and chick peas - sorry will amend! Cook for around 5 mins before adding potatoes and chick peas