There is time to make flatbread while the curry cooks (to mop up that sauce), but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway. Shop Ingredients. Simmer briskly for 10 minutes, breaking up the tomatoes with a wooden spoon, then stir in the potatoes and half a tin’s worth of water. Warming rather than spicy, this fragrant curry is vegan-friendly, gluten-free and full of comforting, better-for-you goodness that’ll satisfy your belly and your soul. Bring to the boil then pop on a lid and simmer … TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook. Stir-fry for about five minutes, then add the rest of the spices and the chickpeas. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. Greens: I added a couple of handfuls of fresh baby spinach to this curry, but you can also use kale, cabbage, or any other greens you prefer. Copyright Â© 2020 My Ginger Garlic Kitchen. As previously mentioned, you can use more or less, depending on your taste. https://www.mygingergarlickitchen.com/easy-chickpea-and-potato-curry-recipe It always hits the spot. During the fall and winter months, I’m all about the curries. This sweet potato curry with chickpeas not only tastes like takeaway food, but is made with a lot less oil than used in the restaurants, so it’s a lot healthier! I am sure you will like them as much as I do â¦[READ MORE]. If you want a medium or hot dish, you can add cayenne pepper. The potatoes should be peeled and cut into small cubes. This post may contain affiliate links. You will need one tablespoon of sugar. Believe it or not, potatoes are a great source of vitamin C and many minerals like potassium, manganese, and phosphorus. Over the years, mine has evolved quite a bit – it’s saucier than Madhur’s and I love to add chickpeas or fresh peas. (about 20 minutes) Add a … Hey guys!Here's a recipe for a vegetarian/vegan chickpea, potato and spinach curry. Contact me to seek syndication rights. Next, add the tomatoes and sugar. You will need 30 ounces of fire-roasted tomatoes and one cup of peas. Season with garam masala, cumin, turmeric, chile flakes, and salt. The ingredients listed below will yield four servings. Chickpea Curry. Add the potatoes, tomato puree and vegetable stock. Starring sweet potato, chickpeas and the perfect blend of spices, this set-it-and-forget-it curry is as flavorful as they come. Serves: 8. You will need two teaspoons of curry powder and one teaspoon of garam masala powder. All the exotic flavors of Indian cooking bring this healthy, aromatic and oh so flavorful dish to life. The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries. Transfer the mixture back into the large pot. Here is a list of ingredients and the instructions for an easy, Indian-style chickpea and potato curry that you and your family will most certainly enjoy. Mango chutney is also a must. Chickpea and potato curry is a savory dish that will satisfy meat-lovers, vegetarians, and vegans alike. © 2020 Guardian News & Media Limited or its affiliated companies. But chickpeas are rich in vitamins B, filled with fiber and a good source of iron. You can use canned chickpeas. Also, add your curry and garam masala powders. This recipe was originally posted in 2017 — it’s been a favorite of readers since then! Served with Brown … You will need one pound of potatoes. Serves: 8 Prep: 15 minutes Cook: 4 hours Total: 4 hours 15 minutes Difficulty: Easy.