A delicious and nutritious mild vegetarian curry, suitable for adults and kids and packed with Cornish new potatoes and chickpeas.
This post is sponsored by Branston, supplier of Cornish New potatoes to Tesco
Who doesn’t love a curry for dinner? Warming, filling and easy to make, having a few simple curry recipes to hand will always make preparing family meals that little bit easier.
So when Cornish Potatoes got in touch to see if I wanted to create a recipe using their delicious new potatoes, I knew that this Potato & Chickpea Curry would be the perfect way to showcase them. Low in fat, high in fibre and economical to buy, they make a great addition to a healthy and balanced family diet.
What Makes Cornish New Potatoes So Special?
1. Cornish new potatoes are the first crop of new potatoes in the UK every year. Available from June to August, they signify the start of summer and the new potato season.
2. Their new potatoes are grown in Cornwall on rich, fertile land that’s close to the sea.
3. Cornish new potatoes are harvested while they are still quite young. This gives them a very fresh taste and soft fluffy skins that don’t need peeling, perfect for curries like this recipe or to add to summer salads.
These Cornish new potatoes were absolutely perfect in my curry recipe. Unlike other potatoes, they stay firm when cooked. They keep their shape well, become soft inside but still retain a little bit of bite which is essentially to stop the curry turning mushy.
Paired with chickpeas, they made a really delicious and nutritious dinner that the whole family loved. I kept this curry quite mild so that the kids would eat it, but feel free to double the curry powder or add some chilli powder if you prefer it hotter.
Cornish New Potatoes are available to buy in Tesco, online and in store, both in 750g packs and loose.
1. If you prefer a hot curry you can double the amount of curry powder used and also add some chilli powder.
2. If you would like a creamier curry you can stir in some single cream or creme fraiche at the end. For a vegan/dairy free alternative use coconut cream.
3. If you want to add some vegetables to the recipe, stir in 100g fresh spinach when adding the chickpeas.
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Disclosure: I have been compensated for my time spent working on this campaign with Cornish Potatoes but all thoughts and opinions are honest and are my own.Print
A delicious and nutritious mild vegetarian curry, suitable for adults and kids and packed with Cornish new potatoes and chickpeas
- 2 tsp oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 tsp garam masala
- 1 tsp medium curry powder
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 750g Cornish new potatoes
- 120g tomato puree
- 500ml hot vegetable stock
- 240g tinned cooked chickpeas
- Add the oil and onion to a large saucepan and fry for 2 minutes until the onions starts to soften.
- Add in the garlic and the spices and mix well, frying for another minute.
- Wash the Cornish new potatoes and chop into small pieces, roughly 1 inch in size.
- Add the potatoes, tomato puree and vegetable stock. Bring to the boil then pop on a lid and simmer for approximately 15 minutes until the potatoes are cooked through. You should be able to stick a knife through the centre of the potatoes easily but they should still be firm.
- Finally add in the chickpeas and cook for another 1 to 2 minutes to warm them through.
- Serve with boiled rice and some fresh coriander to garnish.
This curry can be kept in the fridge for 48 hours or alternatively can be frozen.