Chickpea (garbanzo bean) and potato curry

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Who doesn’t love a curry? Especially one that is so straightforward to make. This one is a perfect midweek staple – using some diced potatoes and tinned garbanzo beans (chickpeas), you can easily knock this vegan chickpea and potato curry together for supper, and have plenty left over for a portable lunch. Tamarind paste adds a mild sweet and sour tangy flavour, whilst curry spices and some fennel seeds give aromatic spicy depth. Add chilli, some coriander and you are good to go.

Ingredients

Teaspoon of olive oil
Half an onion chopped finely
1 clove of garlic crushed
1 cm (half inch) cube of ginger chopped finely
Half teaspoon cayenne pepper
Half teaspoon cumin powder
Quarter teaspoon fennel seeds
Quarter teaspoon garam masala
Quarter teaspoon turmeric powder
Half cup (120g) chopped tinned tomatoes
1 teaspoon of tomato paste
2 teaspoons of tamarind paste
1 cup tinned cooked chickpeas
1 medium waxy potato. Peeled, chopped and parboiled
Salt and pepper to taste
Fresh coriander

Instructions

View the full recipe at Franglais Kitchen →