Potato and chickpea curry

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Prep time:

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Serves: 4

By LoonyRationalist



  • 2 star anise

  • 1 vegetable stock cube (or equivalent)

  • 1 tsp curry powder heaped

  • 1 tsp turmeric

  • 1 tbsp honey

  • 1 tbsp honey

  • 1 cinnamon stick

  • 250g fresh spinach (optional)

  • 1 tsp cumin seeds

  • 2 cloves garlic crushed

  • 2 medium potatoes

  • 500g passata or 1 tins chopped tomatoes

  • 125g dried chickpeas soaked overnight or 1 tins chickpeas

  • 1 medium onion or 3 shallots chopped

  • 1 tsp fennel seeds

  • 1 pinch dried chilli flakes

  • 500g passata or 1 tins chopped tomatoes


  1. If using dried chickpeas, soak the chickpeas overnight and then cook for an hour in boiling water. Drain and set aside.
  2. Peel and roughly cube your potatoes.
  3. In a dry pan, lightly toast the fennel and cumin seeds. Add the chickpeas, potatoes, onion/shallot, garlic, turmeric, curry powder and enough oil to lightly coat.
  4. Fry very gently for a couple of minutes until the potatoes have taken on the colour of the spices.
  5. Add the tomatoes and a little vegetable stock cube and some water (start with 100ml water and add more if necessary).
  6. Season with salt, pepper, and add chillies to taste. Throw in the cinnamon and star anise, and stir in the honey.
  7. Cover and leave to simmer for 45 minutes to one hour. If you like, add the spinach a minute before serving, and stir through to wilt.
  8. Serve with rice or naan. (Don't forget to fish out the star anise and cinnamon, they're not fun to eat).

Handy Hint

Any vegetables can be used in place of the chickpeas and potatoes; squash and courgette are very nice.

Keeps very well, actually tastes better the next day so can be made in advance.

Additional Information

  • indian

  • Potato

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • 12/03/12 09:51

    very nice

  • LoonyRationalist 12/02/12 14:58

    Really easy to make & absolutely delicious. Loads better than a takeaway & infinitely cheaper. This is our Friday night curry