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Chana Aloo (Chickpea and Potato Curry)

Clean out the cupboard with this easy weeknight winner
Difficulty Level: Easy
Serves: 4


Vegetable oil
4 cloves of garlic, diced
1 brown onion, diced
2 teaspoons of garam masala
1 tablespoon of paprika
1 tablespoon of ground cumin
1 teaspoon of cayenne pepper
1 teaspoon of curry powder
½ teaspoon of ground coriander
1 teaspoon of ground black pepper
800g of chickpeas (drained and rinsed if canned, soaked if dried)
500g potato, chopped into 2cm cubes
400g can of diced tomatoes
500ml vegetable stock
Chopped coriander (to serve)
Steamed rice or naan (to serve)


    1. Coat a large saucepan or wok with oil and heat on medium high. Add onion and garlic and cook for 3-4mins, or until fragrant. Add in the spices and stir well to combine
    2. Add in the chickpeas, potatoes, diced tomatoes and vegetable stock. Reduce heat to medium low and bring the mixture to a simmer
    3. Let the curry simmer for 15mins, stirring regularly and adding water if the mixture becomes too dry. Check that the potatoes are cooked through and that the mixture has thickened, and season with salt (to taste)
    4. Serve the curry with a sprinkle of chopped coriander and a side of rice or naan