|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.
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900g Smooth potatoes (such as Desiree), peeled and cubed
2 onions, peeled and sliced
1 tablespoon sunflower oil
2 garlic cloves, peeled and crushed
1 tablespoon freshly grated ginger
1 tablespoon garam masala
3 tablespoons masala curry paste
1x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
1 x 400g can of reduced fat coconut milk
1 x 100g bag of baby spinach leaves
1 tablespoon freshly chopped coriander
Plain yogurt, to serve
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
"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 recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Bavarian Potato Salad with griddled Pork Medallions
Rustle up this tasty Bavarian delight. Bursting with flavour and quick to create, this authentic combination of griddled pork and potato is sure to please any crowd!
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