‘No Fuss’ Chickpea and Potato Curry

This is my go to curry, a no fuss, no hassle, low key, one pot wonder that always goes down a treat!

I like to serve it with chickpea flatbreads too because I love carbs!!!!!!!


-1 onion

-3 cloves garlic

-2 tsp fresh ginger peeled

-1-2 tsp fresh red chilli

-1 tbsp olive oil

-pinch himalayan salt

-4 heaped teaspoons madras curry powder

-4 medium sized potatoes chopped into chunks

-1 tin chickpeas

-4 bay leaves

-2 vegetable stock cubes dissolved in 400ml hot water

-1 tsp maple syrup

-1 tin chopped tomatoes

-2 tbsp tomato puree

-2 handfuls spinach

-1 mug rice

– veg to add to rice (optional)- I used broccoli

For the chickpea flatbread:

-1/2 cup garam flour

-1/2 cup water

-pinch salt

-1 tbsp chopped coriander leaves

-1 clove garlic crushed

-1 tsp crushed chilli flakes

-olive oil


for the curry….

-Cut the potatoes into cubes, around 1cm x 1cm and boil until just soft.

-At the same time boil a mug full of rice in 2 mugs of water until soft.

*optional- boil some broccoli or other mixed veg to stir into the rice*

-Using a hand blender, blend together the onion, garlic, chilli, ginger, olive oil and curry powder to make a paste.

-Fry this paste on a medium heat in a large non- stick frying pan. Stir to ensure the paste doesn’t catch and burn, do this for 5 minutes.

-Drain the chickpeas and add them to the pan. Add the potatoes and all the other ingredients except the spinach.

-Bring curry to the boil and then simmer until sauce is thick. Add the spinach.

for the chickpea flatbread…

-Sieve the chickpea flour and salt into a bowl.

-Add the water and whisk to ensure any lumps are removed. Add the garlic, coriander and chill and stir.

-Lightly heat and oil a small nonstick frying pan.

-Pour the batter into the pan and fry for 4 minutes on each side (or until golden), flipping with a spatula.

Get eating people!



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