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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g new potatoes
  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • ½ red pepper
  • 2 cm ginger
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp turmeric powder
  • ½ tsp ground pepper
  • 1 tsp garam masala
  • 1 handful Cherry tomatoes
  • 2 large handful of kale
  • 1 tin chickpeas drained
  • Mint leaves to serve
  • Salt to taste
  • Oil to cook

Method
 

  1. Cut the potatoes in half. Put them in a pan of cold water and cook them until tender. Drain and set aside.
  2. Finely slice the onion and garlic.
  3. Chop the carrot and red pepper.
  4. 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.
  5. Stir for a few seconds, then add a drop of water and cover.
  6. After 5 minutes add more water and salt. Cook for 5 minutes.
  7. Add the chickpeas and the kale. Cover again and cook for 5 minutes.
  8. Cut the potatoes, if needed, into bite-sized pieces. Add these to the stew and warm through, while stirring constantly.
  9. Serve with mint leaves scattered on top.