Recipe

Chickpea & Potato Curry

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

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serves 2

½ cup
½
1
1
1 tsp
2 tsp
¼ cup
½ tin
1 tin
100g
20g
5g
½

serves 4

1 cup
1
2
2
2 tsp
4 tsp
½ cup
1 tin
2 tins
200g
40g
10g
1

ingredients

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

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.