Potato & Chickpea Curry

  • Author: Ciara Attwell
  • Prep Time: 5
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Indian


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


  1. Add the oil and onion to a large saucepan and fry for 2 minutes until the onions starts to soften.
  2. Add in the garlic and the spices and mix well, frying for another minute.
  3. Wash the Cornish new potatoes and chop into small pieces, roughly 1 inch in size.
  4. 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.
  5. Finally add in the chickpeas and cook for another 1 to 2 minutes to warm them through.
  6. 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.