Chickpea and Potato Curry with Cucumber Chutney
By OcadoLife
Published on 21 January 2025
“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 source of plant-based protein as well as being high in fibre.” Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.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.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.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.