Creamy Potato, Brussels Sprout & Chickpea Curry
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Total: 60 mins
Warm up with a bowlful of this rich winter curry, full of our favourite seasonal veg. Tender potatoes, sweet parsnips and leafy Brussels sprouts are bubbled in a mildly spiced chickpea and tomato sauce, served topped with creamy soya yogurt.
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346 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 3 garlic cloves
  • A thumb of ginger
  • 500g potatoes
  • 500g parsnips
  • 1 tbsp mild curry powder
  • 400g chopped tomatoes
  • 2 x 400g tins of chickpeas
  • 1 vegetable stock cube
  • 400g Brussels sprouts
  • 125g natural soya yogurt
From your kitchen
  • 2 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
You'll need
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Peel and thinly slice the onions. Peel and grate or finely chop the garlic and ginger. Pour 2 tbsp oil into a large pan and warm to a medium heat. Slide in the onions and add a pinch of salt and pepper. Fry the onions for 10 mins, stirring occasionally, till soft and a little golden.

  • 2.

    Meanwhile, scrub the potatoes and parsnips (no need to peel them), and slice both into small pieces. Fill and boil your kettle.

  • 3.

    Stir the garlic and ginger into the onions and add 1 tbsp mild curry powder. Cook for 1-2 mins, stirring frequently, till aromatic.

  • 4.

    Add the potatoes and parsnips to the pan. Pour in the chopped tomatoes. Drain the chickpeas and tip them into the pan. Crumble in the stock cube and pour in 500ml boiling water. Stir well and bring to the boil, then cover the pan and reduce to a simmer. Cook gently for 30 mins, stirring a couple of times.

  • 5.

    Meanwhile, trim the bottoms off the Brussels sprouts and pull off any ragged leaves. Halve the sprouts. When the curry has cooked for 30 mins, stir in the spouts. Cook together for 10 mins, till the potatoes, parsnips and sprouts are tender.

  • 6.

    Take the curry off the heat and stir in the soya yogurt. Taste and add more salt or pepper if you think it needs it. Ladle into warm bowls and serve.

  • Tip

    Saving some for later?
    The curry can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months. Divide it into containers, cool completely, seal and store. If freezing, defrost the curry overnight before reheating. It can be warmed in a microwave till piping hot, or tipped into a pan on a medium heat and reheated with a splash of stock or water till piping hot all the way through.

  • Tip

    That’ll Do Ricely
    This creamy curry makes a hearty winter meal for 6, but a few extras on the table can make it go even further. Try serving it with a side of fruity spiced turmeric and pomegranate rice, and a warm plate of fluffy naan to mop up.

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