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Quick and Easy 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.
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
- 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.
- Add the oil to a large frying pan and once hot add chopped onion and cook until soft.
- Add chopped potatoes to pan and the tumeric. Stir until the lovely yellow of the tumeric has coated the potatoes.
- Stir in the tin of tomatoes or freshly chopped tomatoes. Add the chickpeas
- Add the spices, star anise and the chillies. I don't do this in any particular order.
- Add the pinch of salt,sugar and lemon juice and 1/2 of the bunch of coriander.
- 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.
- When cooked sprinkle the remaining coriander and serve on a bed or rice with some Naan bread - delicious.