Vegetable, Chickpea, and Potato Curry
Vegetable Curry
This is my favorite vegetable curry because it is easy to make and uses up leftover vegetables.
Tasty and fulfilling Vegetarian 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
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
Get Cooking
- 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.
- Mix your spices making sure that they are fresh and still full of flavour.
- Heat a frying pan and add a tablespoon of ghee or oil whichever you prefer.
- Add onions and celery and a pinch of salt and fry until soft. Don’t cook them brown or it will spoil the flavour.
- Add the tomatoes, and stir well. Cook for five minutes. Put them aside in a warm saucepan.
- 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.
- 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.
- 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
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