Chickpea and potato curry

Name: Chickpea and potato curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 2 tbsp. vegetable oil; 2 onions, finely sliced; 2 garlic cloves, crushed; 1 tbsp. ground coriander; 1 tsp. mild chilli powder; 1 tbsp. black mustard seeds; 2 tbsp. tamarind paste; 2 tbsp. sun-dried tomato paste; 750 g new potatoes, quartered; 400 g can chopped tomatoes; 1 L hot vegetable stock; 250 g green beans, trimmed; 2 x 400 g cans chickpeas, drained; 2 tsp. garam masala

This fragrant curry recipe is made with chickpeas, potatoes and green beans. It's easy to prepare and taste divine.

By The GH Kitchen TeamUpdated: 29 September 2023

Jump to recipe

haoliang//Getty Images

A chickpea curry is a great recipe to have in your repertoire and our version uses ground coriander, mustard seeds and garam masala to give the curry a really great depth of flavour.

We like to serve ours with warm naan bread and a spoonful of natural yogurt. It's the perfect Friday night meal.

For more curry recipes check out our favourites.

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

280

Ingredients

2 Tbsp. vegetable oil
2 onions, finely sliced
2 garlic cloves, crushed
1 Tbsp. ground coriander
1 tsp. mild chilli powder
1 Tbsp. black mustard seeds
2 Tbsp. tamarind paste
2 Tbsp. sun-dried tomato paste
750 g new potatoes, quartered
400 g can chopped tomatoes
1 l hot vegetable stock
250 g green beans, trimmed
2 x 400 g cans chickpeas, drained
2 tsp. garam masala

Directions

1. Step 1
  Heat the oil in a pan and fry the onions for 10-15 min until golden - when they've got a good colour they will add depth of flavour. Add the garlic, coriander, chilli, mustard seeds, tamarind paste and sun-dried tomato paste. Cook for 1-2min until the aroma from the spices is released.
2. Step 2
  Add the potatoes and toss in the spices for 1-2min. Add the chopped tomatoes and stock and season with salt and freshly ground black pepper. Cover and bring to the boil. Simmer, half covered, for 20min until the potatoes are just cooked.
3. Step 3
  Add the beans and chickpeas and continue to cook for 5min until the beans are tender and the chickpeas are warmed through. Stir in the garam masala and serve.

Per Serving:

Calories: 280
Total carbs: 43 g
Total fat: 8 g
Saturated fat: 1 g

The best chickpea curry recipes

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time