Oakley’s Potato and Chickpea Coconut Curry
| Prep Time | Cook Time | Total Time | Author | Serves |
|---|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | Oakley's Vegetables | 4 people |
This Golden Gourmet potato and chickpea curry is sure to be a family favourite! Easy, tasty and great to batch and pop away in the freezer for a rainy day.
See where you can pick up a box of Golden Gourmet’s here.
Ingredients:
3 Tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
1 Tbsp tomato puree
2 Tbsp ginger, grated
2 Tbsp garam masala
2 Tbsp mustard seeds
1 tsp turmeric, ground
2 tsp cumin, ground
750g Oakley’s Baby Golden Gourmet Potatoes (half of the box)
2 x 400g canned crushed tomatoes
500mL stock
2 x 400g canned chickpeas, rinsed
Salt and pepper, to taste
2 cups brown rice
Corriander, to serve
Greek yoghurt, to serve
Naan bread, to serve
Instructions:
- Heat the olive oil in a large heavy-based saucepan over medium heat. Add the garlic, onion and ginger. Saute until fragrant.
- Add the tomato paste spices and cook on low for two minutes. Add the potatoes and cover with the tomatoes and stock. Cover and simmer for 20 minutes.
- While that cooks, cook the rice as per the packet’s instructions.
- When the potatoes are tender, add the rinsed chickpeas and heat for a further five minutes. Season with salt and pepper to taste.
- Serve the rice and curry. Add chopped coriander and greek yoghurt. Serve with naan.
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