Who doesn’t love a curry? Especially one that is so straightforward to make. This one is a perfect midweek staple – using some diced potatoes and tinned garbanzo beans (chickpeas), you can easily knock this vegan chickpea and potato curry together for supper, and have plenty left over for a portable lunch. Tamarind paste adds a mild sweet and sour tangy flavour, whilst curry spices and some fennel seeds give aromatic spicy depth. Add chilli, some coriander and you are good to go.
Garbanzos (or chickpeas as they are known in the UK) are legumes, and very high in fibre. They are particularly rich in prebiotic carbohydrates. Great for keeping you feeling full, balancing your blood sugar and feeding the healthy bacteria in your gut, the last of which is increasingly recognised as being important for your overall health. They have great protein content as well. So as well as being an excellent source of amino acids and fiber, they are rich in iron, vitamin B-6 and magnesium.
Now potatoes get a rough ride. Higher in glycemic index but they do taste great and are a good source of vitamin C. Feel free to replace with butternut or sweet potato, but here is the classic Indian dish. Unapologetically using the humble potato.
Oh and here is our first recipe video – a little shaky, totally unprofessional but goes to show how simple this dish is.
Eastern food is spice laden, which makes for a long looking ingredients list. Don’t get intimidated by this, get organised. Group your spices together – a good tip is to box up spices from different regions together so that you are not rifling through za’atar, star anise, lemongrass or herbes de provence to get to the cumin, coriander and garam masala you need for this dish.
You’ll need parboiled potatoes for this recipe – we tend to peel a few extra when making other potato dishes and keep for curry emergencies, but if you have not got a stash, don’t forget to prep the potatoes before putting them in the curry – it can be done a day ahead and the potatoes kept in the refridgerator.
Disclosure – we were sent a set of to review by We used one of the saucepans in this recipe – check out the video!
We were free to express our opinions and were not compensated beyond the product we reviewed.
Our thoughts on the range: We got sent 5 pans: a frying pan, 3 saucepans and a stockpot. They are good for induction hobs, as well as working with all cooker types. Thick and sturdy they take a little longer to heat up than our flimsier older pots but hold the heat in well and cook evenly with no hot spots.
The handles have a rubberised surface on the underside. Great for gripping but means they have a temperature limit for use in the oven. However it is a relatively high temperature limit (220DegC) so for slow cooking etc you would be perfectly fine and in fact the stockpot has only metallic handles so is happier to go to even higher temperatures.
We enjoyed using them and find the hard anodised exterior and titanium interior appear durable and dishwasher friendly (so far!)
More spicy ideas for chickpea (garbanzo beans) –
by Kellie
by Jeanne
Aby Mamtas Kitchen
by Camilla (nb this is a non veggie one)
from Laura
from Jen
from Becca
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