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Vegetable Curry, Chickpea and Potato Curry

Updated on May 2, 2017
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Tony is a curry maniac, and has been cooking them since 1970. He has travelled to India many times in search of recipes.

Tasty and fulfilling Vegetarian Curry

5 stars from 1 rating of Chickpea and Potato Curry

Vegetable Curry

This is my favorite vegetable curry, which is easily made and can utilize vegetables left over from previous meals.

ready chopped veg
ready chopped veg

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 4-6 servings


  • 1 can chickpeas, ready cooked
  • four - six boiled potatoes, boiled
  • 6 small tomatoes, canned tomato
  • 1/2 tomato puree, from the tube
  • mixed spices
  • stick Celery, fresh
  • 3 Garlic Cloves
  • 1 inch of Fresh Ginger

Cooked Mixed Spices

slowly, with love cook your spices
slowly, with love cook your spices

Choose Spices To you Own Taste

Use either fresh or tinned tomatoes which ever you have to hand. My spice mix is very important to me when I’m cooking any curry.
Use either fresh or tinned tomatoes which ever you have to hand. My spice mix is very important to me when I’m cooking any curry.

Spice Mixture

All these ingredients are made from powders

1tsp Tumeric

1 tsp coriander

1tsp cumin

½ tsp chili powder

½ green cardamom

¼ tsp powdered cloves

Get CooKing

  1. Pre par boil 4-6 potatoes, don’t cook them until soft or they will go mushy in the final cook. Chop, onions, garlic, celery, ginger. Add any amount of vegetables that need using up from previous meals.
  2. Mix your spices making sure that they are fresh and still full of flavour.
  3. Heat a frying pan and add a tablespoon of ghee or oil whichever you prefer.
  4. Add onions and celery and a pinch of salt and fry until soft. Don’t cook them brown or it will spoil the flavour.
  5. Add the tomatoes, and stir well. Cook for five minutes. Put them aside in a warm saucepan.
  6. Add your spice mix to the warm frying pan and put back onto a gentle heat, until they start toasting. You’ll be able to smell them.
  7. Add your chickpeas and stir so that they are coated in the spice mix. Add back the onion mix and the garlic and ginger. Keep stirring, add ½ pint of water with some vegetable stock.
  8. Add a lid and cook gently for 30 minutes.

Now Serve

Serve with boiled rice or chapattis.

Chapatties- simple to make and great with curries

Romance and Adventure

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.



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