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Bookmark Recipe

Chickpea and Potato Masala

4 people
30 min

Ingredients

    • 2tbsp sunflower oil
    • 2 onions, sliced
    • 2 cloves of garlic
    • 1tbsp fresh grated ginger
    • 1tbsp garam masala
    • 3tbsp masala curry paste
    • 900g Rooster or Maris Piper potatoes, peeled and cubed
    • 1 tin of chickpeas, drained
    • 1 tin of chopped tomatoes
    • 1 tin of reduced fat coconut milk
    • Salt and milled pepper
    • 1 bag of baby spinach
    • 1 tbsp fresh chopped coriander

Main

    • 2tbsp sunflower oil
    • 2 onions, sliced
    • 2 cloves of garlic
    • 1tbsp fresh grated ginger
    • 1tbsp garam masala
    • 3tbsp masala curry paste
    • 900g Rooster or Maris Piper potatoes, peeled and cubed
    • 1 tin of chickpeas, drained
    • 1 tin of chopped tomatoes
    • 1 tin of reduced fat coconut milk
    • Salt and milled pepper
    • 1 bag of baby spinach
    • 1 tbsp fresh chopped coriander

Method

In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil.

Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.

Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer.

At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.

Just before serving stir in the spinach and coriander and serve with yoghurt.

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Method

In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil.

Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.

Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer.

At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.

Just before serving stir in the spinach and coriander and serve with yoghurt.