|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.
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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
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
This campaign was originally produced in the framework of a programme co-financed by the European Union