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Chickpea & Potato Curry

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Chickpea and Potato Curry
2012-11-22 Other
5 1

A deliciously creamy vegetarian curry.

  • Servings: 4
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins


1 Tbsp Oil
1 Large Onion, diced
2 cloves Garlic, crushed
1" of Ginger, finely chopped
3 tsp Cumin
2 tsp Cinnamon
3 tsp Curry Powder
1 tsp Cayenne/chilli Powder
1 Tbsp Sugar
Fresh Pepper & Salt
1 Tin of Plum Tomatoes
1 Tin of Coconut Milk
5 Medium Potatoes, diced
2 Tins of Chickpeas, drained


Put a tablespoon of oil in a large frying pan over a medium heat. Add the onion and cook for three or four minutes. Then add the garlic, ginger and all of the spices for two or three minutes, stirring to make sure it does not burn.

Meanwhile, open the tinned tomatoes and drain off a little of the sauce. Now add the tomatoes and chop them up a little in the pan. Add all of the remaining ingredients, turn up the heat and allow to boil before reducing to a gentle simmer for about 30 minutes.

Taste to check for spicyness/saltiness/sweetness, and adjust according to your taste.

Helpful Tips:

I served this with boiled rice, fresh homemade chapatis and spiced peas and coconut. It went down a storm at my vegetarian dinner party.