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  • Recipes

  • Shellina Permalloo’s Potato & Chickpea Curry with Coriander and Lime Rice and Onion Pakoras

Shellina Permalloo’s Potato & Chickpea Curry with Coriander and Lime Rice and Onion Pakoras

Shellina Permalloo’s Potato & Chickpea Curry with Coriander and Lime Rice and Onion Pakoras

By M&S FoodPublished on 05 October 2026Shellina’s recipe for M&S’s Cooking with the Stars is all about building layers of flavour – gently cooking spices to bring out their warmth, balancing sweet with spice and finishing with freshness. This chickpea curry is comforting, deeply aromatic and rich, paired with fluffy coriander and lime rice and crisp onion pakoras for contrast. If you’re short on time, simply swap the pakoras for our ready-made Indian starter selection without compromising on flavour.
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Time and servings

1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time

Ingredients

  • 200g M&S Remarksable Value Greek Style Natural Yogurt
  • 3 tbsp mint sauce
  • ¼ tsp chilli flakes
  • 250g basmati rice
  • 1 tsp fine salt
  • 1 lime, zest only, plus wedges to serve
  • 20g coriander, finely chopped, plus extra to serve
  • 1 tbsp vegetable oil, plus extra for deep frying
  • 3 M&S Remarksable Value brown onions, 1 finely diced, 2 thinly sliced
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 3 tbsp tomato purée
  • 3 tbsp M&S mild roasted curry powder
  • 400ml coconut milk
  • 1 M&S Remarksable Value vegetable stock pot
  • 3 tbsp mango chutney
  • 400g tinned chickpeas, drained
  • 2 medium potatoes, cut into 2cm chunks
  • 120g M&S Remarksable Value self-raising flour
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • ½ tsp garam masala
  • ¼ tsp turmeric

Method

  • Step 1

    Mix the Greek-style yogurt, mint sauce and chilli flakes together in a small bowl. Season to taste with a pinch of salt, then chill or set aside.

  • Step 2

    Rinse the basmati rice under cold water until it runs clear, then add to a pan with 400ml water and ½ tsp salt. Bring to the boil, then cover with a tight-fitting lid, reduce the heat to low and cook for 12 mins. Turn off the heat and leave covered. When you're ready to serve, fluff with a fork and gently fold through the lime zest and half of the chopped coriander.

  • Step 3

    While the rice cooks, start your curry. Heat a splash of oil in a large pan over a medium heat. Add the finely diced onion and cook for 5–7 mins until softened. Stir in the garlic and ginger pastes and cook for 1 min. Add the tomato purée and curry powder, then cook for a further 2–3 mins until fragrant and slightly darkened.

  • Step 4

    Pour the coconut milk into the pan and add the vegetable stock pot, stirring well. Add the mango chutney, potatoes and chickpeas, then pour in 200ml water. Season with salt and pepper, bring to a gentle simmer and cook for 20 mins, stirring occasionally, until the potatoes are tender and the sauce has thickened. Stir through the remaining chopped coriander.

  • Step 5

    For the pakoras, fill a deep, heavy-bottomed pan halfway with vegetable oil and heat to 170°C. In a bowl, mix the sliced onions with the self-raising flour, remaining spices and remaining salt. Add just a splash of water to bring it together into a thick, sticky batter that coats the onions without being too wet.

  • Step 6

    Carefully drop spoonfuls of the batter into the hot oil and fry for 3–4 mins until golden, crisp and cooked through. Remove with a slotted spoon and drain on kitchen paper. Alternatively, if you prefer to air-fry, heat your air fryer to 200°C. Line your air fryer basket, spoon the batter inside, spray with a little oil and cook for 5–7 mins until golden and crisp.

  • Step 7

    Serve the curry sprinkled with the remaining coriander, coriander and lime rice, crispy pakoras, a generous spoonful of the yogurt chutney and lime wedges on the side.