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Potato and chickpea curry

This vegan potato and chickpea curry can be made with greens of your choice -  such  broad beans, cabbage, green peas, green beans, kale etc. Serve with naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • I onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 1 chilli
  • 1 Tbsp tomato purée
  • 1 Tbsp curry powder
  • 1 tsp garam masala
  • 500 g potatoes
  • 2 medium carrots
  • 1 star anise
  • 1 small piece of cinnamon bark
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 1 cup green peas/green beans/broad beans
  • 1 cup sliced kale or savoy cabbage
  • 1 handful of coriander chopped

Method
 

  1. Scrub and wash the potatoes, then cut them into bite-sized pieces. Cut the carrots into chunks.
  2. Peel the ginger and garlic, then grate them. Peel the onion, then thinly slice. Roughly chop the chilli ( deseed, if you want a mild curry).
  3. Heat the oil in large pan and fry the onion for 5 minutes, then add the potatoes and carrots, and cook for other 3 minutes.
  4. Add the grated ginger and garlic, stir for a minute to coat, then add chilli, ground spices and tomato purée. Stir to coat for a couple of minutes, then add the tinned tomatoes, and enough water to cover the vegetables. Season with salt & pepper, add the cinnamon and star anise, then bring to boil. Cover and gently simmer for 20 minutes.
  5. Drain the chickpeas and add to the curry. Cook for 5 minutes under cover, then add your chosen greens. Cook again for 5 minutes.
  6. Serve with the chopped coriander scattered on top.