Chick Pea and Potato Curry

Posted on April 16, 2015


Ed's Potato and Chickpea Curry on thingswemake

This is a standby meal for us when it looks like the cupboards are bare but for a couple of handfuls of new potatoes rolling about in the salad drawer and some fresh herbs.

We had this last week on our return from a sunny day at The Yorkshire Sculpture Park, hence the quick tray photo by the window as the sun went down. It’s good with mango chutney and a crunchy side like ‘instant pickled cucumber’ made with thinly sliced cukes, sugar, salt, chopped mint and white balsamic vinegar.

I’m posting this so that next time we want a quick curry I can make it myself without pestering Ed to ask what he did. He is very much a make-it-up-as-you-go-along type of cook…sometimes this necessitates me hovering behind him with a bottle of beer saying ‘Now what are you doing?’ and ‘What are you putting in next’.

I’m annoying like that.

Ed has created a repertoire of meals that have snappy names like ‘that thing with chorizo and potatoes, or ‘the spicy soup with the beans in’ so I am trying to record them when I can for future mental-blanks at dinner time.

Oh, would you look at that, this one’s vegetarian too.

Ed’s Chickpea & Potato Curry

  • A little sunflower oil
  • 1 large onion – finely chopped
  • 2 cloves of garlic – sliced
  • 1 tsp fresh or bottled ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground garam masala
  • 1 tsp ground turmeric
  • black pepper
  • 2 red chillies – sliced and deseeded
  • 1 tin chick peas – rinsed and drained
  • around a cereal bowl full of peeled sliced new potatoes
  • 1 tin plum tomatoes
  • 1 stock cube dissolved in 500ml of hot water
  • roughly chopped fresh coriander

Heat the sunflower oil, add the chopped onions, cook gently to soften then add the garlic
Add the spices: ginger, cumin, coriander, garam masala and some freshly ground pepper
Cook for 2 minutes then add the chickpeas and potatoes
Continue to cook until warmed through well then add the tomatoes and stock
Cook for 20-30 minutes until the potatoes are cooked
Check for seasoning/spice and add more if needed
Serve sprinkled with plenty of fresh coriander, pickles, chutneys and rice.

Instagrams of the day:

Ed's Potato and Chickpea Curry on thingswemake17086243542_8b2e83d000_oEd's Potato and Chickpea Curry on thingswemakeEd's Potato and Chickpea Curry on thingswemake