Potato and chickpea curry

I made this the other day when some friends came over for dinner. Curries are the best dishes to make when you have to feed a lot of people – just double or triple recipe quantities. It’s also a good idea to make a curry the night before if you’re having people over for dinner, as curries are always better when they’ve had a day or two to stew. This curry is delicious for leftovers – just re-heat and serve with fresh coriander.

I got this recipe from a new favourite cookbook – Quick and easy Asian vegetarian recipes.

potato and chickpea curry

Serves 6 heartily

  • 2 cans chickpeas, drained
  • 6 potatoes, diced
  • 2 tsp cumin seeds
  • 2 bay leaves
  • 1 onion, thinly sliced
  • 8 tomatoes, thinly sliced
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 2 tsp chilli flakes (or less, depending on taste)
  • 1 heaped tsp ground tumeric
  • 3 teaspoons garam masala
  • 1 tsp salt
  • 1 ½ cups water
  • Juice of one lime or lemon
  • 2 tsp crushed ginger
  • 2 tablespoons chopped fresh coriander (cilantro)

Boil the potatoes for about 15 minutes until cooked. Drain and set aside.

Heat a tablespoon of vegetable oil or ghee in a wok over medium heat. Add the cumin seeds and bay leaves and stir-fry until aromatic. Add the onion and stir-fry on a low heat for 5 minutes.

Add the tomatoes, ground coriander, cumin, chilli, tumeric, salt, and garam masala and stir fry over a low heat for about 5 minutes.

Add the chickpeas, potatoes and the water. Bring to a boil and cook for 5 minutes or until the sauce becomes thicker.

Remove from the heat and stir in the lime or lemon juice, and the ginger. Serve with fresh coriander and chutney.

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