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Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

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Potato & Chickpea Curry

Watch as Ben guides us through another wonderful recipe, this time for a Potato & Chickpea curry. Quick and easy to make!

Recipe Video

Recipe Ingredients

½ red onion – diced
2 garlic clove – finely chopped
2 tsp curried spice blend
200g potatoes – peeled, 2-3 cm dice
½ tin chickpeas – drained
400ml water
½ vegetable stock cube ½ tin tomatoes

Optional Ingredients

yoghurt, panner cheese, Bombay mix.

Recipe Instructions

Prepare vegetables as described.

Place onion into saucepan with a little oil – cook over medium heat for 3 – 4 minutes until soft and translucent.
 
Add garlic cook for 1 minute before adding curried spice blend, potatoes & chickpeas then cook together for 2-3 minutes stirring frequently.
 
Add water, vegetable stock cube & tinned tomatoes – bring to a simmer then reduce to a low heat cook until potatoes are tender or until you can break them with a fork – add a little more water if necessary.
 
Check for seasoning add more salt, pepper & chilli as desired.
 
This meal is excellent as a light one-pot dinner or if you wanted a bigger fill you can add extra rice or naan breads.
 

Recipe Print-Out

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