Recipe

Chickpea & Potato Curry

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Chickpea & Potato Curry

Carrots, beans, potatoes and chickpeas in a coconut curry sauce served with basmati rice and topped with roasted cashews.




Ingredients to serve 2

  • ½ cup x basmati rice
  • ½ x onion – peel & chop finely
  • 1 x potatoes – peel and dice (1cm)
  • 1 x carrots – peel and slice at an angle
  • 1 tsp x curry powder
  • 2 tsp x red curry paste (optional)
  • ¼ cup x tap water
  • ½ tin x coconut milk
  • 1 tin x chickpeas
  • 100g x green beans – cut into pieces (2cm)
  • 20g x cashews – chop roughly
  • 5g x fresh coriander – chop roughly
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x basmati rice
  • 1 x onion – peel & chop finely
  • 2 x potatoes – peel and dice (1cm)
  • 2 x carrots – peel and slice at an angle
  • 2 tsp x curry powder
  • 4 tsp x red curry paste (optional)
  • ½ cup x tap water
  • 1 tin x coconut milk
  • 2 tins x chickpeas
  • 200g x green beans – cut into pieces (2cm)
  • 40g x cashews – chop roughly
  • 10g x fresh coriander – chop roughly
  • 1 x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 01

Preparation: Prepare all ingredients as indicated above.

Step 02

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 03

Curry: Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onion and sauté for 4 to 5 minutes until translucent and starting to brown. Add the potatoes and cook for another 3 minutes. Stir in the curry powder and red curry paste (optional) and cook for another minute. Add the tap water (see quantity above), coconut milk, carrots, chickpeas, and green beans. Taste for seasoning, add salt and pepper if needed. Bring to a rolling boil, turn the heat down and leave to simmer for another 20 minutes.

Step 04

Cashews: Place a small pan on medium to high heat. Add the cashews and dry fry for about 30 seconds, constantly stirring, until lightly browned. Remove from stove and set aside.

Step 05

To serve: Divide the rice between the bowls. Top with the curry mixture. Scatter with cashews and fresh coriander. Add a squeeze of lemon juice.