A delicious and nutritious mild vegetarian curry! This Potato & Chickpea Curry is 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.
Despite being a meatless curry, (and therefore vegan friendly) this was really satisfying and I didn’t miss having meat in it at all.
And because it’s ready in only 25 minutes, it makes it perfect for for quick weeknight dinners!
Cornish New Potatoes are available to buy in Tesco, online and in store, both in 750g packs and loose.
Ingredients For My Potato & Chickpea Curry
The best thing about this recipe, is that you will probably already have a lot of the spices and ingredients you need in your cupboard already.
A lot of indian curry recipes out there have a long list of spices that you might not have heard of or or difficult to get.
But my recipe only uses ingredients that you may already have, or that are really easy to get in the supermarket.
You will need:
- oil
- onion
- garlic cloves
- garam masala
- medium curry powder (and some added chili powder if you prefer a spicy curry sauce)
- smoked paprika
- turmeric
- Cornish New Potatoes or baby potatoes
- tomato puree or tomato paste
- hot vegetable stock
- tinned cooked chickpeas
Check out the recipe card at the bottom for ingredient amounts and full cooking instructions.
Recipe Substitutions
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.
Serving Suggestions
This time I’ve served mine with boiled white rice and garnished it with fresh coriander or fresh cilantro.
You could also use basmati rice which always works well indian-style curries. Add a side of mango chutney and some naan bread and you’ve got yourself a bowl of ultimate comfort food!
Storage Instructions
This curry can be stored in an airtight container and kept in the fridge for up to 48 hours. It can also be frozen.
Other Curry Recipes You might Like:
If you thought my chickpea potato curry was easy, then you are not going to believe how little effort you need to put into my slow cooker curry recipe!
Let the slow cooker do all the work and you’ll be treated with a deliciously tender lamb curry that is perfect for those cold winter’s nights!
Delicious, warming and comforting, it’s the perfect meal to whip up after a long day at work and school and is good as any takeaway!
Serve it with some indian bread on the side to mop up the lovely coconut flavoured sauce and you’ve got a really tasty mid-week meal.
And if you are looking for more family friendly meal or snack inspiration, then we’ve load of recipes and ideas here!
If you try my potato curry recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Facebook, Instagram or Twitter. I always love to see your creations!
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.
ORDER my new book THE FUSS-FREE FAMILY COOKBOOK out now. 100 healthy easy and quick recipes that the whole family will enjoy!
Potato & Chickpea Curry
Prep Time: 5- Cook Time: 20 mins
- Total Time: 25 minutes
Yield: 4 1x
Category: Dinner
Cuisine: Indian
Print Recipe
Pin RecipeDescription
A delicious and nutritious mild vegetarian curry, suitable for adults and kids and packed with Cornish new potatoes and chickpeas
Ingredients
- 2 tsp oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 tsp garam masala
- 1 tsp medium curry powder
- ½ tsp smoked paprika
- ¼ tsp turmeric
- 750g Cornish new potatoes
- 120g tomato puree
- 500ml hot vegetable stock
- 240g tinned cooked chickpeas
Instructions
- 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.
Notes
This curry can be kept in the fridge for 48 hours or alternatively can be frozen.
Ella Forest says
It was delicious but the potatoes were just not for me. I really don’t like potatoes just cut up like that
★★★★
Lisa says
My husband have been vegan for 1 week. Tried this recipe and we both loved it. I added lots of different veggies and it was amazing.
★★★★★
Emma Foster says
I have three kids, two of which are very fussy but we all gobbled this up! And then they asked for seconds! I used to love cooking but having fussy eaters made mealtimes so stressful, so thanks for such a fab recipe. I’m off to look up some more!
★★★★★
Ciara Attwell says
Thanks Emma, so glad they liked it!
Adam says
This was lovely! Keeping this on the menu for meat free Monday’s.
★★★★★
Vikas Kandhari says
thanks for sharing such nice recipe.
★★★★★