Chickpea and potato curry

(34 ratings)

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Chickpea and potato curry
Chickpea and potato curry
  • Serves: 2

  • Prep time:

Fed up with chicken curry dishes? Try this vegetable one with a twist - it's also much more healthy


  • 2 medium potatoes, roughly chopped
  • 1 onion, sliced
  • 1-2tbsp korma curry paste
  • 300g (10 1/2oz) can chickpeas, drained
  • Small bunch fresh coriander, roughly chopped
  • Olive oil
  • Salt


  1. Cook the potatoes in lightly salted boiling water for 10 to 15 minutes. Pierce with a knife to check they are tender.
  2. Meanwhile, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook for 5 to 6 minutes, until soft.
  3. Stir in the curry paste, chickpeas and 250ml cold water. Simmer for 5 minutes.
  4. Drain the potatoes, add to the frying pan and mix well, then stir in the fresh coriander. Serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 370(kcal)
  • Fat 38.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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