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Chickpea and potato curry
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Fed up with chicken curry dishes? Try this vegetable one with a twist - it's also much more healthy
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Serves: 2
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Prep time: 25 mins
Ingredients
- 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
Method
- Cook the potatoes in lightly salted boiling water for 10 to 15 minutes. Pierce with a knife to check they are tender.
- Meanwhile, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook for 5 to 6 minutes, until soft.
- Stir in the curry paste, chickpeas and 250ml cold water. Simmer for 5 minutes.
- Drain the potatoes, add to the frying pan and mix well, then stir in the fresh coriander. Serve immediately.
Nutritional information per portion
- 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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