This simple curry is always a firm favourite in our house.  The combination of the chickpeas, potatoes and simple spices never fails to please.  This hearty dish is easy to prepare, can be made in bulk and freezes well.  Enjoy!

Prep time: 10 minutes
Cooking time: approximately 1 hr
(Serves 4)


2 400g tins chickpeas
1 400g tin tomatoes
2 medium potatoes
500ml water
1 onion
4 cloves garlic
1 inch fresh ginger root (peeled)
1-2 hot green chillis (seeds removed)
3tsp cumin powder
3 tsp coriander powder
½ tsp turmeric
6 cardamom pods
1 inch cinnamon stick
Salt to taste

To serve:
garam masala
Handful of coriander leaves


  1. Cut potatoes into 1.5 inch cubes or pieces
  2. In a blender or food processor combine peeled onion, garlic, ginger and deseeded chillis into a blender, add enough water to make a smooth, thick paste
  3. In a large pot or wok fry the onion, garlic, ginger, chilli paste until cooked (about 5 minutes)
  4. Add turmeric, cumin & coriander powders, cinnamon stick & cardamom pods and fry off for 2 minutes
  5. Add tomatoes and salt and cook mixture on a medium heat until a thick paste and all most of the water has evaporated (about 10 – 15 minutes)
  6. Add chickpeas, potatoes and water, bring to the boil, reduce to a medium heat and cover saucepan (20 minutes depending on type of potato used)
  7. Once the potatoes are tender, uncover and cook until curry is thick
  8. Serve with a sprinkling of garam masala and chopped coriander leaf


Watch me make it:


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