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  • Recipes
  • Chickpea and Potato Curry with Cucumber Chutney
Chickpea and Potato Curry with Cucumber Chutney

By OcadoLife
“This gently spiced, low-fat vegan Chickpea and Potato Curry with Cucumber Chutney gets a zippy lift from the fresh chutney,” says chef Liam Barker. “It’s a cinch to make and great value – plus chickpeas are a good…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 4 garlic cloves, sliced
  • 1 (30g) bunch coriander
  • 1 onion, sliced
  • 3 tbsp mild madras curry powder
  • 3 tbsp ground turmeric
  • 3 tbsp olive oil
  • 2 (400g) tins chickpeas in water
  • 1 kg white potatoes, cut into 1 cm chunks
  • 1 tbsp red wine vinegar
  • 1 cucumber, grated
  • 3 salad onions, sliced
  • 1 mild red chilli, sliced
  • 2 garlic and coriander naans (vegan if required), warmed and halved

Method

5 steps

  1. Step 1

    In a blender, blitz half the garlic and half the coriander (stalks and all), the onion, curry powder, turmeric and 50ml water to create a curry paste. 


  2. Step 2

    Heat the oil in a pan over a medium heat. Add the curry paste and fry for 3-5 mins, stirring now and then, until soft and fragrant.

  3. Step 3

    Tip in the chickpeas (with their water), potato chunks, vinegar and 250ml water. Simmer over a medium heat for 15 mins, stirring occasionally, or until the potatoes are soft and the curry has thickened (mash a few potatoes against the side of the pan to thicken further). Season to taste.

  4. Step 4

    Meanwhile, make the chutney. Blitz the remaining coriander (stalks and all) and garlic with 50ml water, until finely chopped. Combine in a bowl with the grated cucumber, and season to taste with salt and pepper.

  5. Step 5

    Stir the salad onions through the curry and scatter over the chilli. Serve with the chutney and naan. Leftovers will keep chilled in an airtight container for 2 days.