The Best Potato & Chickpea Curry
This authentic potato and chickpea curry is quick and easy to make and is perfect as a side dish to any Indian meal or as a simple dish on its own.
Ingredients
- 3 tbsp neutral cooking oil
- 500 grams onions finely chopped
- 500 grams chopped tomatoes
- 100 grams ginger finely chopped
- 100 grams garlic finely chopped
- 3 bay leaves
- 6 grams green chillies seeds removed, finely chopped
- 1 tsp garam masala
- 1 tsp turmeric
- 1.5 kilos potatoes peeled and diced into 2cm cubes
- 1 litre vegetable stock
- 1 400g can chickpeas drained
- 2 tbsp fresh coriander leaves roughly chopped
- salt to taste
Instructions
- Sauté onion, tomatoes, ginger, garlic and bay leaves in in the oil over medium heat until brown colour achieved
- Add chillies, garam masala, turmeric and potatoes.
- Cook for 5 mins and add vegetable stock and bring to a simmer.
- Add chickpeas when potato is half cooked
- Simmer until potatoes fully cooked
- At end add chopped coriander and salt to taste
Notes
Chef's Tip:
- Use a food processor to chop the garlic, ginger and chillies.
- Reduce the number of chillies if you prefer less heat.
Nutrition
Calories: 180kcal