Potato and Chickpea Curry

Potato and Chickpea Curry

The aroma makes this casserole very appetizing.


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 25 mins

High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 57.14 g light margarine or light vegetable spread
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1/2 tsp turmeric
  • 1 Tbsp fennel seeds
  • 2 red chilis, finely chopped
  • 6 large potatoes (about 2 lbs.), washed, skin on
  • 1 cup vegetable stock
  • 1 can (14 oz) garbonzo beans (chickpeas), well drained
  • 28.57 g light margarine or light vegetable spread, extra


Heat margarine in large saucepan; add onion and garlic; cook 1 minute. Stir in turmeric, fennel seeds and chili, cook on a medium heat 1 to 2 minutes.

Cut each potato into 6 wedges, cut wedges in half. Add potatoes and stock to pan; stir to combine. Cover and cook over low heat 15 minutes. Uncover; and cook 10 minutes longer until potatoes are cooked and liquid is reduced. Add chickpeas, stir to combine; cook 1 minute.

Heat extra margarine in a small pan, add garam masala, cook over a medium heat until fragrant, about 30 seconds; pour over potatoes.


* Garam Masala is a mixture of equal amounts of certain spices - pepper, ground cinnamon, nutmeg, cumin, cardamon and cloves. For the best flavor, add at the end of cooking. Store in a cool, dry place.