Chickpea and potato curry recipe

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  • Vegetarian
serves: 2
Prep: 25 min

Nutrition per portion

Calories 370 kCal 19%
Fat 38g 54%
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  • This easy Chickpea and potato curry recipe serves 2 people and will take around 25 mins to prepare and cook. If you’re fed up with chicken curry dishes then you really must try this vegetable one with a twist – it’s also much more healthy! It really doesn’t take much to make this mouth-watering curry. The soft chickpeas and the tender potatoes work wonders together with the curry paste. This delicious curry is just perfect served with naan bread for dipping.


    • 2 medium potatoes, roughly chopped
    • 1 onion, sliced
    • 1-2tbsp korma curry paste
    • 300g (10 1/2oz) can chickpeas, drained
    • Small bunch fresh coriander, roughly chopped
    • Olive oil
    • Salt


    • Cook the potatoes in lightly salted boiling water for 10 to 15 minutes. Pierce with a knife to check they are tender.

    • Meanwhile, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook for 5 to 6 minutes, until soft.

    • Stir in the curry paste, chickpeas and 250ml cold water. Simmer for 5 minutes.

    • Drain the potatoes, add to the frying pan and mix well, then stir in the fresh coriander. Serve immediately.

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