Carrot, Chickpea & Potato Curry Recipe

Carrot, Chickpea & Potato Curry

Jassy Davis

45 mins

4 people

Ingredients

500g carrots
500g potatoes
2 garlic cloves
A thumb of ginger
1 chilli
2 tsp garam masala
1 tsp turmeric
1 tbsp curry powder
2 x 400g tins of chickpeas
400g tin of chopped tomatoes
400ml coconut milk
100g baby leaf spinach

Prep: 15 mins | Cook: 30 mins

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Method

1. Trim, peel and roughly chop the carrots and potatoes. Set aside. Peel and grate 2 garlic cloves. Peel and grate the ginger. Finely chop the chilli, scooping out the seeds and pith for less heat.

2. Set a large, heavy-based pan on a medium heat. Add 3 tbsp oil and the garlic, chilli and ginger. Cook and stir for 30 secs. Add the garam masala, turmeric and curry powder. Cook and stir for 30 secs till the pan smells fragrant.

3. Add the carrots and potatoes and stir well to coat them in the oil and spices. Cook for 5 mins, stirring often, till the veg have picked up a little colour. If the vegetables start to stick, add a splash of water and turn the heat down a little.

4. Add the chickpeas along with the liquid from their tins. Pour in the chopped tomatoes and coconut milk. Stir well to mix. Bring to the boil, then pop a lid on the pan and turn the heat down. Simmer for 25 mins, stirring occasionally, till the vegetables are tender and the sauce has thickened a little.

5. Rinse the baby leaf spinach, then stir it into the curry till wilted. Taste and add more salt and pepper or a pinch of sugar, if needed. Ladle the curry into warm bowls and serve.

6. Love Your Leftovers
Any leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Divide the curry into portions, cool completely then seal and chill or freeze. Defrost thoroughly before reheating, and make sure it’s piping hot all the way through before serving.