Our use of cookies

We use strictly necessary cookies to make our site work. These cookies enable core functionality such as security, network management, and accessibility. The cookies collect information in a way that does not directly identify anyone. For more information on how these cookies work please see our privacy policy.

To agree to our use of analytical cookies, click the 'Accept cookies' button. No, give me more information.
Accept cookies Reject analytical cookies Manage cookies

Chickpea and Potato Curry

Chickpea and Potato Curry


  • 4 medium potatoes
  • 2 onions
  • 3-4 tablespoons of korma curry paste
  • 600g chickpeas (1 and a half cans)
  • 1 tablespoon of oil
  • 500ml cold water
  • Salt


  1. Roughly chop the potatoes and cook in salted boiling water for 10-15 minutes. Pierce with a knife to check they are tender.
  2. Heat the oil in a frying pan, slice the onion and cook for 5-6 minutes, until soft.
  3. Stir in the curry paste, chickpeas and the cold water. Simmer for 5 minutes
  4. Drain the potatoes, add to the frying pan and mix well. Serve immediately.


Add coriander for extra flavour. Serve with boiled rice, jacket potatoes or potato wedges.

There are no results that match your search criteria