Vegetable DishesCooking EquipmentMeat DishesFruitsDesserts & SweetsFood IndustryBreakfast FoodsBaked GoodsBeveragesGrains DishesDining OutSpices & SeasoningsSauces, Condiments, and PreservationAppetizers & SnacksSpecial DietsDairy & Eggs

Vegetable, Chickpea, and Potato Curry

Updated on June 29, 2017
tonymead60 profile image

Tony is a curry addict, ask him what he wants the answer will always be a Curry. He has travelled to India many times in search of recipes.

Vegetable Curry

This is my favorite vegetable curry because it is easy to make and uses up leftover vegetables.

ready chopped veg
ready chopped veg

Tasty and fulfilling Vegetarian Curry

5 stars from 1 rating of Chickpea and Potato Curry

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 4-6 servings

Ingredients

  • 1 can chickpeas, ready cooked
  • four - six boiled potatoes, boiled
  • 6 small tomatoes, canned tomato
  • 1/2 tomato puree, from the tube
  • mixed spices
  • stick Celery, fresh
  • 3 Garlic Cloves
  • 1 inch of Fresh Ginger

Use the Spices That You Like

Use either fresh or tinned tomatoes which ever you have to hand. My spice mix is very important to me when I’m cooking any curry.
Use either fresh or tinned tomatoes which ever you have to hand. My spice mix is very important to me when I’m cooking any curry.

Spice Mixture

All these ingredients are made from powders

  • 1tsp turmeric
  • 1 tsp coriander
  • 1tsp cumin
  • ½ tsp chili powder
  • ½ green cardamom
  • ¼ tsp powdered cloves

Cooked Mixed Spices

slowly, with love cook your spices
slowly, with love cook your spices

Get Cooking

  1. Pre par boil 4-6 potatoes, don’t cook them until soft or they will go mushy in the final cook. Chop, onions, garlic, celery, ginger. Add any amount of vegetables that need using up from previous meals.
  2. Mix your spices making sure that they are fresh and still full of flavour.
  3. Heat a frying pan and add a tablespoon of ghee or oil whichever you prefer.
  4. Add onions and celery and a pinch of salt and fry until soft. Don’t cook them brown or it will spoil the flavour.
  5. Add the tomatoes, and stir well. Cook for five minutes. Put them aside in a warm saucepan.
  6. Add your spice mix to the warm frying pan and put back onto a gentle heat, until they start toasting. You’ll be able to smell them.
  7. Add your chickpeas and stir so that they are coated in the spice mix. Add back the onion mix and the garlic and ginger. Keep stirring, add ½ pint of water with some vegetable stock.
  8. Add a lid and cook gently for 30 minutes.

Now Serve

This dish is perfect with boiled rice or chapattis.

Chapatties- simple to make and great with curries

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.