Curried potatoes with chickpeas and kale
These curried potatoes with chickpeas and kale is a quick and easy dish, particularly if you’re using leftover boiled potatoes. It’s also healthy, vegan and nutritious. Serve it as a main dish or on the side of grilled fish/meat.
Ingredients
Method
- Cut the potatoes in half. Put them in a pan of cold water and cook them until tender. Drain and set aside.
- Finely slice the onion and garlic.
- Chop the carrot and red pepper.
- Heat a little oil in a pan and sauté the onion for 5 minutes. Add the garlic, ginger and spice seeds. Stir for a couple of minutes, then add the tomatoes, red pepper & carrot pieces, turmeric, garam masala and ground pepper.
- Stir for a few seconds, then add a drop of water and cover.
- After 5 minutes add more water and salt. Cook for 5 minutes.
- Add the chickpeas and the kale. Cover again and cook for 5 minutes.
- Cut the potatoes, if needed, into bite-sized pieces. Add these to the stew and warm through, while stirring constantly.
- Serve with mint leaves scattered on top.