Potato and Chickpea Curry

This easy potato and chickpea curry in a tomato and coconut milk sauce is ideal for a warming midweek or weekend dinner. The potato and chickpeas are air fried first to make them crispy and add texture to the curry.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 424kcal

Author Corina Blum

Equipment

Ingredients

1 large potato Cut into 1-2cm cubes
400 g tin of chickpeas
2 tablespoon cooking oil I use vegetable oil
½ teaspoon salt
1 onion finely diced
2 chilli peppers finely diced
2 teaspoon garlic paste or 3 cloves of crushed garlic
2 teaspoon ginger paste or a small knob of fresh ginger, grated
2 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon kashmiri chilli powder feel free to replace with cayenne pepper
1 teaspoon turmeric
400 g tinned tomatoes
200 ml coconut milk
seasoning Add a little salt and pepper to taste at the end

Instructions

Peel and dice the potatoes, coat in a little salt and oil and then air fry for 20 minutes at 195℃
At the same time, coat the chickpeas in a little oil and salt and air fry for 15 minutes at 195℃. If you have a dual basket air fryer, use it. Otherwise just add the chickpeas to the air fryer after the potatoes have cooked for 5 minutes.
Heat a little oil in a large saucepan and gently fry the onion for 5 minutes until softened. Then add the chilli peppers and cook for another couple of minutes. Then stir in the ginger and garlic pastes.
Add the spiced and stir fry for another couple of minutes. Then stir in the tinned tomatoes and coconut milk. Bring to the boil then add the cooked potatoes and chickpeas, reserving a few crispy chickpeas to use as a garnish.
Simmer for 5 minutes and then serve.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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