Peel the potatoes and cut them into 2x2cm chunks. Place them into a bowl and cover with cold water until it's time to cook them. This process removes some of the starch and improves the potatoes texture once cooked.
Heat up a large pot, preferably cast iron, and add the sunflower oil. Once the oil is hot, add all the spices and toast them until you hear the mustard seeds crackling.
Add the sliced onion and let caramelise for about 5 minutes. Add a splash of water at half time to deglaze the pot.
Now, remove the potatoes from the soaking water, give them a rinse and add them to the onions.
Add the garlic, chickpeas, tomato and salt. Stir to combine and let cook for 15-20 minutes on low-medium heat.
Once the potatoes can easily be pierced with a fork, add the coconut cream. Stir and cook for another 5 minutes.
Add the spinach just before serving and serve the curry with rice and/or flatbreads. Enjoy!
The curry keeps well in the fridge for 3-4 days.
Keyword chickpeas, coconut cream, curry, potatoes
Nutrition Facts
Chickpea and Potato Curry
Amount Per Serving (365 g)
Calories 411Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17.9g112%
Trans Fat 0.02g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 1.2g
Cholesterol 0mg0%
Sodium 756mg33%
Potassium 894mg26%
Carbohydrates 37.9g13%
Fiber 10.7g45%
Sugar 9.5g11%
Protein 11.8g24%
Vitamin A 2824IU56%
Vitamin C 31.6mg38%
Calcium 130mg13%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.
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