Po-ta-toes! Boil 'em, mash 'em, stick 'em in a stew. Well, a curry in this case – potatoes are such a versatile veg! Low in fat, good source of fibre and can even support blood sugar management!
The good thing about curry is how flexible it can be, literally any veg will work for this, and the seasoning can be altered can be changed to suit your tastebuds. Creamy or full of spice, this recipe fill you right up!
1. Heat the oil over medium heat until shimmering. Add the onion and sauté (fancy word for fried quickly in a little hot fat) for about 3 minutes, until translucent.
2. Add the garlic and sauté for about 2 minutes, until fragrant.
3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
4. Add the potatoes and mix well until well-coated in spices.
5. Add the chickpeas and stir to incorporate.
6. Add the stock, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork. Serve with cooked rice and naan and garnish with fresh coriander.
Now, if you want rice with this, you have 2 options:
Wash and cook rice in separate pot (This is good for keeping rice fluffy and light with your curry)
OR
Chuck it into the same pot as the curry (the starch on the rice with basically bind the whole curry together and means you only have one pot to clean).
Potato is a bit hard to prep beforehand as it does turn black not too long after being cut and then exposed to air, however what you can do is cut up your potatoes the day before and keep them covered in the fridge in a bowl full of water with some salt in it. This will lower the chances of them blackening but not completely so keep in mind. (Would say about a 70/30 chance of being safe).
Check your vegetable stock, most have celery in it but others have gluten and soya.
Ingredients
Directions
1. Heat the oil over medium heat until shimmering. Add the onion and sauté (fancy word for fried quickly in a little hot fat) for about 3 minutes, until translucent.
2. Add the garlic and sauté for about 2 minutes, until fragrant.
3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
4. Add the potatoes and mix well until well-coated in spices.
5. Add the chickpeas and stir to incorporate.
6. Add the stock, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork. Serve with cooked rice and naan and garnish with fresh coriander.
Now, if you want rice with this, you have 2 options:
Wash and cook rice in separate pot (This is good for keeping rice fluffy and light with your curry)
OR
Chuck it into the same pot as the curry (the starch on the rice with basically bind the whole curry together and means you only have one pot to clean).
Potato is a bit hard to prep beforehand as it does turn black not too long after being cut and then exposed to air, however what you can do is cut up your potatoes the day before and keep them covered in the fridge in a bowl full of water with some salt in it. This will lower the chances of them blackening but not completely so keep in mind. (Would say about a 70/30 chance of being safe).
Check your vegetable stock, most have celery in it but others have gluten and soya.