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Vegetable, Chickpea, and Potato Curry Recipe

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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.

This article will show you how to make a delicious curry featuring vegetables such as these.

This article will show you how to make a delicious curry featuring vegetables such as these.

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 timeCook timeReady inYields

30 min

30 min

1 hour

4–6 servings

Ingredients

  • 1 can chickpeas, already cooked
  • 4–6 potatoes, boiled
  • 6 small tomatoes, canned
  • 1/2 tube tomato puree
  • Mixed spices
  • 1 stick celery, fresh
  • 3 garlic cloves
  • 1 inch fresh ginger
Use either fresh or tinned tomatoes, whichever you have on hand. My spice mix is very important to me when I'm cooking any curry.

Use either fresh or tinned tomatoes, whichever you have on hand. My spice mix is very important to me when I'm cooking any curry.

Spice Mixture

All these ingredients are made from powders:

  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 green cardamom
  • 1/4 teaspoon powdered cloves
Cook your spices slowly, with love.

Cook your spices slowly, with love.

Instructions

  1. Par-boil 4-6 potatoes. Don’t cook them to the point of being soft, or they will go mushy in the final cook.
  2. Chop, onions, garlic, celery, and ginger. Add any amount of vegetables that need using up from previous meals.
  3. Mix your spices, making sure that they are fresh and still full of flavour.
  4. Heat a frying pan and add a tablespoon of ghee, or oil whichever you prefer.
  5. Add onions and celery and a pinch of salt and fry until soft. Don’t cook them so long that they turn brown, or it will spoil the flavour.
  6. Add the tomatoes and stir well. Cook for 5 minutes. Put them aside in a warm saucepan.
  7. 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.
  8. 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 and add 1/2 pint of water with some vegetable stock.
  9. Put the lid on and cook gently for 30 minutes.
  10. Serve and enjoy!

Note: This dish is perfect with boiled rice or chapattis.

Chapatis are simple to make and go great with curries.

Chapatis are simple to make and go great with curries.