Potato and chickpea curry

A super warming curry that’s completely plant based and packed with flavour. This Cornish New potato and chickpea curry is a definite crowd pleasure!

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

45-50 minutes

SERVES

Serves 4

Ingredients

500g Cornish New potatoes
1 400g can chickpeas (cooked), drained and rinsed
1 small onion, chopped
1 red pepper, chopped
1 cinnamon stick, broken into smaller pieces
4 whole green cardamom pods
1 tsp fennel seeds
2 tbsp ginger garlic paste
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1 vegetable stock pot
2 tbsp tomato puree
1.5 cups water
1 tbsp lemon juice

Method

Wash and rub the potatoes, then slice in half.

Heat the oil in a large pan over a medium heat, then add in the cinnamon sticks, cardamom and fennel seeds. Cook for a couple of minutes, then add in the onions and cook for another 5 minutes.

Add the ginger garlic paste along with the other spices and cook for another 1 minute, then add in the potatoes, chickpeas and peppers.

Mix in the water along with the tomato puree, stock and lemon juice. Cover, bring to a quick boil, then lower the heat and leave to simmer for 35 minutes or until the potatoes are cooked through.

Serve with rice and fresh coriander. Enjoy!

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