Potato and Tomato Curry with Dry Roasted Chickpeas

Potato and Tomato Curry with Dry Roasted Chickpeas

SERVES: 4 | PREP TIME: 15 min | COOK TIME: 40 min

This chunky vegetable curry is full of flavour, colour and spices. Serve straight from your cooking dish at the table with bowls of yoghurt, chutney, and the roasted chickpeas.

Potato and Tomato CurryIngredients:

1kg potatoes
500g tomatoes
1 large/2medium onion
4 cloves garlic
Chilli or chilli pepper to taste
2 teaspoons garam masala
1 teaspoon each: turmeric, mustard seed, ginger
Handful of kale/chard/spinach
400ml vegetable stock
160ml tin of coconut milk
Salt and pepper
For the dry roasted chickpeas:
1 tin chickpeas
Garlic salt/salt/cumin/garam masala
Splash of oil


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Drain the chickpeas and dry well
  • Scrub your potatoes and cut them into chunks
  • Cut the onion into thick slices
  • Finely chop the garlic, chill and ginger
  • Halve or quarter the tomatoes and tear the greens

2. Mix the chickpeas with your spices of choice, spray with a little oil and roast in the oven for 20-30 minutes. Shake the tin a couple of times during the cooking then leave to cool.

3. Heat the oil and gently cook the garlic, chilli, ginger, and spices for 2-3 minutes. Add in a little more oil if needed and then the onion. Stir to coat with the spices and cook for 4-5 minutes.

4. Then add in the potatoes, season with salt and pepper and mix well. Pour in the stock and simmer partially covered with a lid for 15 minutes until the potatoes are starting to become tender but not soft.

5. Add the tomatoes, torn greens and coconut milk. Cook very gently for 3-4 minutes making sure the tomatoes don’t break up.

6. Serve with naan bread, chutney, and yoghurt with the chickpeas scattered on top.