Chickpea and Potato Curry (version 2) Recipe - Serves 4

Chickpea and Potato Curry (version 2) Recipe

259 calories each serving (457 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild


2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
1cm (1/2 inch) cube fresh ginger root, peeled and grated
1 teaspoon (5ml) curry powder
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground cinnamon
1 tin/can (400g or 14 oz) chickpeas, drained
1 tin/can (400g or 14 oz) chopped tomatoes
2 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
1 cup (250ml or 9 fl oz) cold water
1 teaspoon (5ml) salt


Heat the cooking oil in a medium heavy-bottomed saucepan over a medium to high heat
Add the onion and fresh ginger, mix well and saute until the onion is soft and starting to brown (5-12 minutes), turning often
Add the curry powder, ground coriander, ground cumin and ground cinnamon, mix well and saute for 2 minutes, turning often
Add the chickpeas, chopped tomatoes, potatoes, water and salt, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and simmer for 20 minutes, stirring every few minutes
Make sure that the potato is cooked (cook for longer if needed)
Remove the lid, increase the heat to get a boil going and cook for 10 minutes so that the sauce thickens, stirring often (stop cooking if the sauce is thick enough)
Serve hot on rice

Check out a review of this recipe

Recipe submitted on 19 October 2017

Most Popular Recipes Related To Chickpea and Potato Curry (version 2) Recipe

Chicken Tikka Masala Curry (version 1)Lemon RicePotato and Coriander Samosas