My Cart



Curry Chickpea and Potato Recipe

Curry Chickpea and Potato Recipe
  • 2 tbsp oil of your choice (I like grapeseed)
  • 1 brown onion chopped
  • 4-5 cloves of garlic finely chopped
  • 1 tomato shredded (I know this may sound odd. Literally you are going to cut your tomato in half. I like to use the shredder side of a box grater. Unsure of what this is? See image below. Do it over a bowl because you want the meat of the tomato and the juice. No skin!)
  • 1/4 tsp of tumeric
  • 1 tsp curry power
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 cup water
  • 1 1/2 cup cooked chickpeas. You can used fresh or canned. 1 can is enough.
  • 1/4 cup frozen green peas
  • 1 cup fingerling potatoes sliced 1" thick
  • 3/4 tsp of salt
  • Few twists of fresh ground paper
Heat oil in a small pot or a deep pan over medium heat. Add the onions and saute until they are golden brown. Add garlic and mix it in for 1-2 minutes. Next add the turmeric and gently stir it into the onion/mixture. Once combined, add in the curry, cumin and coriander.  You'll notice that the mixture is now very dry. That's okay. Its exactly what you want! Now is time for the shredded tomato. Once you add in the tomato, be sure to mix it will so all the ingredients are combined. Then add the water and mix. Cover the pan and let the ingredients get to know each other for about 5 minutes. Add in the potatoes and reduce the heat. Cook until they are fork tender. Once cooked, add the chickpeas and green peas until they are warm. I like to serve my curry over basmati rice. Enjoy.