|Sat Fat 7g|
This chickpea curry recipe puts the potato under the flavoursome influence of Indian spices including masala and other fragrant ingredients such as ginger, coconut milk and tomatoes. The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries.
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900g Smooth potatoes (such as Desiree), peeled and cubed
2 onions, peeled and sliced
1 tablespoon sunflower oil
2 garlic cloves, peeled and crushed
1 tablespoon freshly grated ginger
1 tablespoon garam masala
3 tablespoons masala curry paste
1x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
1 x 400g can of reduced fat coconut milk
1 x 100g bag of baby spinach leaves
1 tablespoon freshly chopped coriander
Plain yogurt, to serve
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!