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Crispy Chickpea and Potato Curry

A dry curry with crispy roasted chickpeas and fluffy potatoes in a fragrant spice blend. No cream or coconut milk needed - just storecupboard spices and two tins of chickpeas.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 tins (2x400g) chickpeas, drained and patted dry
  • 500g potatoes, peeled and cubed
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 2 tbsp curry powder (mild or medium)
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 400g tin chopped tomatoes
  • 2 tbsp vegetable oil
  • Fresh coriander to garnish (optional)
  • Salt to taste

Method
 

  1. Preheat the oven to 220C. Toss the chickpeas with 1 tbsp of oil, the cumin seeds and turmeric. Spread on a baking tray and roast for 25 minutes until crispy.
  2. Meanwhile, boil the cubed potatoes for 12-15 minutes until tender. Drain and set aside.
  3. Heat the remaining oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.
  4. Add the garlic and ginger, cooking for 1 minute until fragrant.
  5. Stir in the curry powder and cook for 30 seconds.
  6. Add the chopped tomatoes and simmer for 8 minutes until the sauce thickens.
  7. Gently fold in the cooked potatoes and crispy chickpeas. Season with salt.
  8. Garnish with fresh coriander if using and serve with rice or naan.