Chickpea and potato tikka curry
A warming tomato and coconut curry with soft potatoes and chickpeas. Mild enough for the family and easy to turn up.
- Time45 min
- LevelEasy
- Costabout £1.20 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger, cumin, paprika, garam masala and turmeric. Stir for 1 minute until fragrant.
1 min - 3
Pour in the tomatoes and coconut milk, then add the potatoes, chickpeas and salt. Bring to a gentle simmer.
- 4
Cook with the lid half on for 25 minutes, stirring now and then, until the potatoes are tender and the sauce is thick.
25 min - 5
Stir in the peas and cook for 3 minutes.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.