This beautifully coloured golden curry will warm you through on long winter evenings. Simple, hearty and completely satisfying on its own — no meat needed!
Ingredients (serves 4)
- 1 x 400 g tin chickpeas, drained and rinsed
- 1 x 400 g tin chopped tomatoes
- 3–4 medium potatoes, peeled and diced
- 1 onion (red preferred, for its beautiful colour)
- 1 tsp lemon juice
- 1 tsp cumin seeds
- 1 tsp curry powder
- Olive oil
- 250 ml (25 cl) water
- Salt and pepper
Instructions
- Finely dice the onion. Peel and cube the potatoes.
- In a large oiled frying pan, toast the cumin seeds over medium heat until fragrant.
- Add the onion and cook until golden.
- Stir in the curry powder, then add the chopped tomatoes, chickpeas, diced potatoes, lemon juice and water.
- Season with salt and pepper. Cook over medium heat for 15 minutes, until the potatoes are tender and the sauce has thickened.
- Serve with steamed basmati rice or warm naan bread.
बोन अप्पेतित! 🇮🇳 (Bon appétit!)
About This Recipe
Potato, Chickpea and Tomato Curry is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: Around 1 hour
- Serves: 4
- Difficulty: Easy
Tips for the Best Results
- Season in layers as you cook the Potato, Chickpea and Tomato Curry rather than only at the end.
- Let roasted or braised meat rest before serving so the juices redistribute.
- Bring the dish together over gentle heat; a slow finish deepens the flavour.
- Taste before serving and adjust salt, acid and freshness to your liking.
Serving Suggestions
Serve the Potato, Chickpea and Tomato Curry with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
