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Quick and Easy Chickpea and Potato Curry

Updated on November 19, 2012
The beginnings of Chickpea and Potato Curry
The beginnings of Chickpea and Potato Curry

This curry is one of my favourites. There are many adaptations to this recipe but this is the one I enjoy the most. I have provided measurements as a guide for you if it's the first time you have made something like this, but to be honest I usually taste and add as I go. It's such an easy dish to make and is very filling and also nutritious.

It's delicious served with rice and/or naan bread.

If you decide to cook rice, a simple but tasty rice dish is one I have to credit British cook Delia Smith for.

Basmati Rice Dish

In a large sauce pan add 1tsp of cumin seeds, coriander seeds and cardomen pods. Dry roast with the lid on for about 30 secs. You will get a lovely aroma. Then add approx 1 tbsp of oil and to this add a finely chopped onion -cook until soft. You can also add a cinnamon stick and bayleaf if desired.

Add 1 cup of Basmati rice, stir the mixture together and then add 2 cups of boiling water. Reduce the heat to low and cover the saucepan with a lid for 15 mins. Then take off the heat, remove the lid and place a clean tea towel over the saucepan and put the lid back on top of this. Leave for 5 mins. You should have some great tasting rice that will compliment most curry dishes - thanks Delia.


Prep - 10 mins
Prep - 10 mins
Next best to fresh ingredients
Next best to fresh ingredients
Chickpea and Potato Curry
Chickpea and Potato Curry

Chickpea and Potato Curry

  • 3 - 4 Potatoes
  • 1 tin (400g) Chickpeas
  • 1 tin (400g) Chopped Tomatoes, or freshly chopped tomatoes
  • 1 large Onion
  • 2 Star Anise
  • 1tsp Tumeric
  • 1tsp chilli flakes, or small chopped red or green chilli
  • 1 lemon
  • 1 bunch Coriander
  • 1tbs Olive oil/vegetable oil
  • 1 pinch Salt
  • 1 tsp Garamsala
  • 1tsp Cumin
  • 1tsp Sugar
  • 1 pinch salt

Instructions

  1. Prepare all ingredients first. I usually get all the spices ready, chop the potatoes and tomatoes, open and drain the tins of chickpeas and chop the chilli if I am using fresh chilli. It just makes it much easier to add as you go.
  2. Add the oil to a large frying pan and once hot add chopped onion and cook until soft.
  3. Add chopped potatoes to pan and the tumeric. Stir until the lovely yellow of the tumeric has coated the potatoes.
  4. Stir in the tin of tomatoes or freshly chopped tomatoes. Add the chickpeas
  5. Add the spices, star anise and the chillies. I don't do this in any particular order.
  6. Add the pinch of salt,sugar and lemon juice and 1/2 of the bunch of coriander.
  7. Cover and leave to simmer until the potatoes are soft. This will usually take at least 30 mins depending on how small you have chopped your potatoes.
  8. When cooked sprinkle the remaining coriander and serve on a bed or rice with some Naan bread - delicious.
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