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Chickpea & Potato One Pot Curry

Need a no fuss, quick warming curry? Look no further. Cooked in less than 30 mins, pop it all in the pop and tuck in!

Total Time

30 minutes

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Serves

5-6
Ingredients Method

A bit of this, a bit of that

  • 1. 5 small new potatoes chopped in small pieces
  • 2. 1 can of drained chickpeas
  • 3. 1 small white onion finely chopped
  • 4. Thumb of grated ginger
  • 5. 3 minced garlic pieces
  • 6. 1/2 chilli sliced
  • 7. Spices: 1tsp of salt. ¾ tsp of turmeric, garam masala, cumin powder, chilli powder, coriander powder
  • 8. 5 tbsp of passata
  • 9. 150ml of warm water
  • 10. 1 small cinnamon bark
  • 11. 3 small curry leaves
  • 12. Handful of fresh coriander
  • 13. 3 tbsp of Onken Natural Set yogurt
  • 14. Spices for tempering: 3 tbsp of oil, ¾ tsp of cumin seeds, 1 thin sliced garlic, ½ tsp of chilli powder

Step-by-step

  1. 1 In a deep pan, add ingredients 1-9
  2. 2 Mix well, then add the cinnamon and curry leaves
  3. 3 Cook on a low heat for 15-20 minutes, keep stirring until the potatoes are cooked. Add more water of it’s too thick at this point
  4. 4 In a bowl, mix the Onken Natural Set until smooth and add to the curry. Remove from the heat
  5. 5 Temper your final spices in a small pan, ensuring the oil is hot and add the cumin seeds and garlic
  6. 6 Pour this over the curry, mix well, and garnish with coriander
  7. 7 Serve with naan, roti, or rice

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Potato in Garlic Yogurt Curry

Need a no fuss, quick warming curry? Look no further. Cooked in less than 30 mins, pop it all in the pop and tuck in!

Total Time

30 minutes

Share this recipe

Serves

5-6
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