|Sat Fat 7g|
This chickpea curry recipe puts the potato under the flavoursome influence of Indian spices including masala and other fragrant ingredients such as ginger, coconut milk and tomatoes. The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries.
In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat. Now add the potatoes and chickpeas and give them a stir in the lovely spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.
Just before serving stir in the spinach and coriander and serve with yoghurt.
Click play below t to watch the video for this recipe. Head to our video hub to view more potato recipe videos.
900g Smooth potatoes (such as Desiree), peeled and cubed
1 tin of chickpeas, drained
3tbsp masala curry paste
1tbsp garam masala
2 onions, sliced
tbsp sunflower oil
2 cloves of garlic
1tbsp fresh grated ginger
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
1 bag of baby spinach
1 tbsp fresh chopped coriander
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
This potato salad is the perfect accompaniment for a barbecue, helping to make your meal just that bit tastier and healthier!
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
A quick meal taking just 25 minutes, this recipe contains potatoes, chicken and tomatoes with a spicy kick.
This campaign was originally produced in the framework of a programme co-financed by the European Union