Name: Potato and chickpea curry
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 1 large brown onion, thickly sliced; 1 tablespoon peanut oil; 3 large garlic cloves, roughly chopped; 3 teaspoon curry powder; 1/2 teaspoon yellow or black mustard seeds; 500 gram nadine potatoes, peeled and cut into 2 cm chunks; 400 gram can chickpeas, rinsed and drained; 1 small fresh red chilli, finely chopped; 2 teaspoon finely chopped fresh ginger; 300 gram roma tomatoes, peeled and each cut into 4 wedges (see tip); 1/2 cup chopped coriander leaves, plus extra leaves, to serve; 1 tablespoon fresh lemon juice; cooked rice and pappadums (optional), to serve

Ingredients

1 large brown onion, thickly sliced

1 tablespoon peanut oil

3 large garlic cloves, roughly chopped

3 teaspoon curry powder

1/2 teaspoon yellow or black mustard seeds

500 gram nadine potatoes, peeled and cut into 2 cm chunks

400 gram can chickpeas, rinsed and drained

1 small fresh red chilli, finely chopped

2 teaspoon finely chopped fresh ginger

300 gram roma tomatoes, peeled and each cut into 4 wedges (see tip)

1/2 cup chopped coriander leaves, plus extra leaves, to serve

1 tablespoon fresh lemon juice

cooked rice and pappadums (optional), to serve

Method

1.Cook onion and oil in a heavy-based saucepan on medium heat for 10 minutes, until starting to colour. Add garlic and cook, stirring, for 1-2 minutes, until onion and garlic are golden.

2.Add curry powder and mustard seeds, and cook, stirring, for 3 minutes. Add potatoes, chickpeas and enough water to just cover all ingredients. Bring to a simmer. Add chilli and ginger and a little salt, and simmer for 15 minutes.

3.Stir through tomatoes, half of coriander and lemon juice. Simmer for 10 minutes, until vegetables are tender. Stir in remaining coriander. Top with extra coriander and serve with rice and pappadums, if desired.

The yellow flesh and waxy texture of nadine potatoes make them great for stews, for dishes requiring a strong potato flavour and for dishes where potatoes need to remain firm and whole, such as salads or chunky soups.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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