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Chickpea and Potato Curry

Ingredients

  • 100 ml vegetable oil

  • 1 onion diced

  • 20g ginger and garlic paste (2.5 cm piece ginger, 2 garlic cloves pureed)

  • 2 teaspoon tumeric powder

  • ½ teaspoon kashmiri chilli powder

  • ½ teaspoon garam masala

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1 teaspoon of amchur, (dried mango) Powder

  • ¼ teaspoon ground nutmeg

  • pinch fenugreek powder

  • 150g chopped tomatoes (or 1 can)

  • Salt to taste

  • 200g cooked chickpeas (soaked overnight and simmered for an hour, with a splash of oil. Keep this water for the 200mls below).

  • 200 ml water

  • 2 bay leaves

  • 2 large potatoes cut into 2.5cm chunks (or par boiled)

  • 1 cinnamon stick

  • ½ teaspoon kashmiri chilli powder

  • ½ teaspoon garam masala
  • 1 lemon juice

  • Fresh coriander chopped

  • 100g green beans cut into 2cm

Method

  1. Heat oil. Fry onion until brown, add ginger, garlic paste and all the first section of spices.

  2. Cook for a couple of minutes until the raw ginger and garlic smell disappears, then add tomatoes.

  3. Cook for 15 minutes on a low heat

  4. Add salt, chickpeas, bay leaves and potatoes and stir it all together till everything is coated with spices.

  5. Add the water and the cinnamon and cover with a lid, then cook for a further 15 minutes until potatoes are tender.

  6. Add green beans and cook until beans are tender, and add lemon juice to taste.

  7. Garnish with coriander, garam masala and julienne ginger.

Chickpea and Potato Curry V2

This chickpea and potato based curry with a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.

Ingredients

  • 2 onions, diced

  • 4 cloves of garlic, chopped

  • ½ - 1 tsp. chilli powder

  • 1 tsp salt

  • 1 tsp tumeric

  • 1 tsp paprika

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tsp garam masala

  • 880g of chickpeas (tinned)

  • 880g canned tomatoes

Method

  1. Add onion and garlic to hot oil and stir over a medium heat until soft.

  2. Add chilli powder, salt, tumeric, paprika, cumin & coriander. Stir over heat for 1 minute.

  3. Add chickpeas and undrained tomatoes.

  4. Cover and simmer on low heat for 20 minutes (stir occasionally).

  5. Add garam masala.

  6. Cover and simmer for 10 minutes.
Page last updated: 30 Aug, 2025